Almond croissant muffins
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Almond croissant muffinsNew Recipes

Almond croissant muffins inspired by a French bakery favourite with a nourishing twist, Linwoods Sprouted Flax.

  • Prep:15 mins
    Cook:20 mins
    plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 360
  • fat 16g
  • saturates 1.4g
  • carbs 44g
  • sugars 0g
  • fibre 4g
  • protein 10g
  • salt 0.23g

Ingredients

  • 2 tbsp flaxseed
  • 4 tbsp water
  • 100ml maple syrup
  • 80g almond butter
  • 1 tsp almond extract
  • 100g soy yoghurt
  • 50ml plant milk
  • 180g self-raising flour
  • ¼ tsp salt
  • 50g ground almonds
  • 1 tbsp Linwoods Sprouted Flax
  • 30g maple syrup
  • ½ tsp almond extract
  • 30ml plant milk
  • flaked almonds
  • icing sugar , for dusting

Method

  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. 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. 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. Allow to cool slightly, then dust with icing sugar before serving.

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