Name: Vanilla Pudding Muffins recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 12
Ingredients: 2 cup plain flour; 1/2 cup almond meal roasted; 1 cup raw sugar; 1 tbs vanilla sugar; 1 tbs vanilla essence; 2 tbs baking powder; 1 tsp lemon zest; 12 tbs sunflower oil; 2 tbs sunflower margarine; 350 g almond milk; 500 ml almond milk; 5 tbs vanilla custard powder; 1/2 vanilla bean seeds only; 4 tbs raw sugar; 2 tbs vanilla sugar; 3 tbs coconut cream

by Ange's Kitchen Last updated on 03/06/2019

A quick, easy and very delicious muffin topped with a creamy vanilla pudding. - Ange's Kitchen

Ingredients

2 cup plain flour
1/2 cup almond meal roasted
1 cup raw sugar
1 tbs vanilla sugar
1 tbs vanilla essence
2 tbs baking powder
1 tsp lemon zest
12 tbs sunflower oil
2 tbs sunflower margarine
350 g almond milk

For the pudding:

500 ml almond milk
5 tbs vanilla custard powder
1/2 vanilla bean seeds only
4 tbs raw sugar
2 tbs vanilla sugar
3 tbs coconut cream

Method

Step 1

Preheat oven to 180C. Line muffin tray with patty pans.
Step 2

To make the muffins: Mix all ingredients for the muffins into your food processor to a smooth batter. Pour into muffin patty pans.
Step 3

Turn down the heat to 170C and add the batter into the oven for 25 minutes. Poke with wooden skewer to test if cooked. The skewer should come out clean. Set aside to cool completely.
Step 4

To make the pudding: Mix the custard powder, sugar and a splash of almond milk or water and mix well without any lumps. Heat the almond milk with the vanilla pot, sugar and essence. Bring to a slight simmer and add the custard powder mix.
Step 5

Whisk immediately with a wire whisk to a smooth pudding. It should thicken pretty soon. Bring to a very short boil and turn off the heat. Set aside and let the pudding cool down completely.
Step 6

When the pudding has reached a cold temperature, fill into a piping bag. Pipe the pudding on top of the muffins, sprinkle with some cocoa powder and refrigerate.