Blackberry & Apple Custard Muffins Recipe

Perfect for early autumn afternoons!

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Apple & Blackberry Custard Muffins Recipe.pdf

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Makes 12 large muffins

Ingredients for crumble topping;                                                       

80g oats

30g vegan butter

20g granulated sugar

Ingredients for custard filling;

30g cornflour

30g plant milk + 300g plant milk

60g granulated sugar

½ tsp vanilla powder

Ingredients for muffins;

450g plain flour

180g granulated sugar

24g baking powder

5g baking soda

1 large cooking apple – grated

150g blackberries + 12 extra blackberries for decoration

1-2 tsp cinnamon

250g vegetable oil

380g plant milk

You will also need; a 12 hole muffin tin, flat baking tray, 12 muffin cases, large mixing bowl, small saucepan, whisk, spoon or ice cream scoop, small knife or apple corer, piping bag or small spoon

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Method;

1.       Pre heat your oven to 150c and line a baking tray with baking paper

2.       Begin with making your crumble topping

3.       Put the crumble ingredients in a bowl and rub them together with your fingers to make a chunky breadcrumb texture

4.       Spread the crumble mixture out onto the baking tray and bake for around 10 minutes until golden and crispy.  Set aside to cool

5.       Next make your custard filling

6.       In a saucepan add the cornflour and 30g plant milk.  Whisk together to make a smooth paste

7.       Add the remaining 300g plant milk, vanilla and vegan butter and melt together on a low heat

8.       Continue stirring the mixture while it heats until you have a smooth, thick custard

9.       Place a piece of cling film on top of the custard to prevent a skin from forming and set aside to cool

10.   Make your muffin batter.  Keep the oven on at 150c and add the 12 muffin cases to the muffin tin

11.   In a large mixing bowl add all the muffin ingredients except the blackberries

12.   Whisk together to form a smooth batter with no flour lumps, then gently fold through the blackberries

13.   Use a spoon or ice cream scoop to fill the 12 muffin cases

14.   Bake for around 25 minutes until the muffins are golden and a knife or cocktail stick comes out clean.  Set the muffins aside to cool

15.   Once the muffins, custard and crumble topping are all cooled you can begin to assemble all the elements

16.   Use a knife or apple corer to make a hole in the middle of each muffin.  Use a piping bag or small spoon to fill each hole with the custard filling – depending on how cold and set your custard is, you may need to rewhip it

17.   On top of the custard sprinkle on the crunchy crumble topping and add an extra blackberry for decoration

18.   Eat and enjoy!