Almond and poppy seed muffin caterpillar
Here’s a fun idea for the kids! Thank you TERESA ULYATE from Cupcakes and Couscous for this awesome idea. Kids will love these tasty almond muffins sandwiched together with chocolate almond butter and it’s the perfect excuse to play with your food.
- 375ml (1½ cups) cake flour
- pinch of salt
- 12.5ml (2½ tsp) baking powder
- 250ml (1 cup) castor sugar
- 100g Montagu raw almonds, chopped
- 15ml (1 tbsp) Montagu poppy seeds
- 3 large eggs
- 7.5ml (1½ tsp) vanilla extract
- 125ml (½ cup) sunflower oil
- 100ml fresh orange juice
- Zest of one orange, finely grated (a heaped tablespoon)
- 100ml warm milk
FOR THE CHOCOLATE ALMOND BUTTER:
- 250ml (1 cup) Montagu raw almonds
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) cocoa
- 45ml - 60ml (3-4 tbsp) warm water
- Preheat the oven to 180ºC and grease two muffin trays.
- To make the muffins sift the flour, salt and baking powder into a large mixing bowl.
- Stir in the castor sugar, chopped almonds and poppy seeds.
- Place the eggs, vanilla extract, sunflower oil, orange juice and zest in a jug and whisk together.
- Add to the dry ingredients and mix.
- Add the milk and whisk again gently until just combined.
- Scoop the batter into the muffin trays to make18 in total. (If you only have one tray simply bake the muffins in batches.)
- Bake the muffins for 15 minutes or until an inserted skewer comes out clean.
- Transfer the muffins to a cooling rack and leave to cool completely.
- To make the almond butter place the almonds, honey, cocoa and two tablespoons of water in a high-speed blender.
- Blitz to combine into a thick paste.
- Gradually add the remaining water and mix until the almond butter has a thick but spreadable consistency.
- To assemble the caterpillar cut a very thin slice off the side of each muffin to make a flat base. Place one muffin on a board with the bottom of the muffin facing out.
- Use the toothpicks and raspberries, golden berries and blueberry to construct the antennae, eyes and nose.
- Spread some chocolate almond butter on the base of another muffin and stick this to the back of the face muffin.
- Continue this process with the remaining muffins.
- Place two sour wiggles next to each muffin as the caterpillar’s legs.
- Sprinkle the coconut over the caterpillar and serve.
- Store any leftover chocolate almond butter in the fridge.
How cute is that! Share your variations to this recipe with us. We would love to see everyone’s creativity. @montagusnacks on Facebook and Instagram and #montagusnacks