Muffins are yummy right?
Well what about muffins made with real vanilla, apple and cinnamon?
Really, really delicious right?
How about if they are made with real vanilla, apple and cinnamon and served with a syringe full of thick sweet banana custard to inject into the muffin before you take your first bite?
This has to be one of the most delicious things I have ever made.
You can make them too. Here is my recipe.
Enjoy. I know you will!
VANILLA APPLE CINNAMON MUFFINS WITH SWEET BANANA CUSTARD INJECTIONPrint Recipe
- FOR THE MUFFINS
- 12 paper muffin wrappers
- 2 cups of flour
- 1 cup of unsweetened vanilla almond milk
- 2 1/2 cups of diced apple (fresh or tinned)
- 2 teaspoons of egg replacer
- 2 teaspoons of pure vanilla extract
- 1 cup of brown sugar
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 cup of plant based butter (I used Nuttelex Lite)
- 2 teaspoons of baking powder
- 6 teaspoons of vanilla cinnamon sugar
- FOR THE CUSTARD INJECTION
- 2 tablespoons of vegan custard powder
- 1 cup of brown sugar
- 1 tablespoon of organic banana extract
- 2 cups of unsweetened vanilla almond milk
- 12 sealed sterile one use only 5mm syringes
Pre-heat oven to 190 degrees celsius.
Fill a 12 slot muffin tray with paper muffin wrappers.
Place all the dry ingredients in a large mixing bowl and mix well with a fork.
Add add in 2 cups of the apple pieces.
Mix up the egg replacer and pour into the bowl.
In a seperate bowl whip the butter and pure vanilla extract by hand for 30 seconds to a minute until it starts to get a creamy texture.
Place into the main mixing bowl and stir in to the mixture.
Add in the milk and stir until all the ingredients are combined and wet.
Evenly distribute the mixture into the 12 paper muffin wrappers in the tray then bake for 25 minutes.
Remove from the oven and set aside to cool down on a baking rack.
Once the muffins are cool, garnish the top of each muffin with the remaining 1/2 cup of diced apple and sprinkle with 1/2 a teaspoon of vanilla cinnamon sugar.
FOR THE SWEET CUSTARD INJECTION
Make up 500ml of your favourite custard or use an already made one.
I used 2 tablespoons of Foster Clark original custard powder, 1 cup of brown sugar and two cups of unsweetened vanilla almond milk.
Combine the dry ingredients in a non-stick saucepan, turn on the stove to medium heat then slowly start to add the milk. Constantly stir with a whisk. Once the milk has been poured in add the tablespoon of organic banana extract. Once the custard mix starts to boil turn down heat to low and let simmer for a few minutes continuing to stir.
Allow to cool down then fill the 12 syringes with the custard. Serve stuck into the top of the muffin.