Almond croissant muffins

Ingredients

For 6 servings

• •2 c. à soupe flaxseed
• •4 c. à soupe water
• •100 ml maple syrup
• •80 g almond butter
• •1 c. à café almond extract
• •100 g soy yoghurt
• •50 ml plant milk
• •180 g self-raising flour
• •0.25 c. à café salt
• •50 g ground almonds
• •1 c. à soupe Linwoods Sprouted Flax
• •30 g maple syrup
• •0.5 c. à café almond extract
• •30 ml plant milk
• •flaked almonds
• •icing sugar for dusting

Method

1. 1.Preheat the oven to 180°C fan and line a muffin tin with 6 cases. In a small bowl, mix the flaxseed with water and leave to thicken for 5 minutes.
2. 2.In a large bowl, whisk together the thickened flax mix, maple syrup, almond butter, almond extract, soy yogurt, and plant milk. Add the self-raising flour and salt, and gently fold until just combined – avoid overmixing.
3. 3.In a separate bowl, mix together all the almond filling ingredients until a thick paste forms. Spoon half of the muffin batter into the cases, add a dollop of almond filling to each, then top with the remaining batter. Sprinkle with flaked almonds and bake for 20 minutes, or until golden and a skewer comes out clean.
4. 4.Allow to cool slightly, then dust with icing sugar before serving.