Almond Croissant Muffins

• flaxseed↗2 ст. л. tbsp
• water↗4 ст. л. tbsp
• maple syrup↗100 мл ml
• almond butter80 г g
• almond extract↗1 ч. л. tsp
• soy yogurt↗100 г g
• plant milk↗50 мл ml
• flour with leavening agent180 г g
• salt↗¼ ч. л. tsp
• ground almond↗50 г g
• Linwoods sprouted flaxseed↗1 ст. л. tbsp
• maple syrup↗30 г g
• almond extract↗½ ч. л. tsp
• plant milk↗30 мл ml
• almond slices↗
• цукрова пудра↗

  для підпилу

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C with convection and prepare a 6‑cup muffin tin. In a small bowl combine the flaxseed with water, let sit for 5 minutes until the mixture thickens.

2. 2

   In a large bowl whisk the flax mixture, maple syrup, almond butter, almond extract, soy yogurt and plant milk. Add the flour with leavening agent and salt, gently fold with a spatula just until homogeneous – do not overmix.

3. 3

   In a separate bowl mix the maple syrup, almond extract, plant milk and the Linwoods sprouted flaxseed until a thick cream forms. Pour half the batter into the molds, add a spoonful of filling to the centre of each, then top with the remaining batter.

4. 4

   Sprinkle almond slices on top and bake for 20 minutes, or until the tops are golden and a skewer comes out clean.

5. 5

   Allow the muffins to cool slightly, then dust with powdered sugar before serving.