Almonds and Poppy Seed Muffin Caterpillar

Ingredients:

Method:

• 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.