Sweet Vanilla Custard Muffins

So good, an easy, simple recipe. Minimal effort, maximum enjoyment.
Put on the kettle and get ready for a nice big muffin cuddle!!

Vanilla Custard Muffins

3oz spelt flour or the same of plain flour
3oz custard powder
1 1/2 tsp baking powder
pinch salt
6oz softened salted butter
5oz vanilla caster sugar (if you don’t have this just add a touch more vanilla paste)
3 large eggs
4 tbsp milk or double cream
2 tsp vanilla bean paste
100g white chocolate chips
For the icing:
2 tbsp custard powder
3 tbsp icing sugar
1 tsp vanilla bean paste
about 4-5 tbap cream ( depending on the thickness you want)

Preheat the oven to 180’C and line a 12 hole muffin tray with cases.
Place all the ingredients minus the chocolate chips into a large bowl or an electric mixer, and mix together until just combined. This is why you need really soft butter otherwise you will get small lumps in the mix!
In a small bowl mix the chocolate chips with 1 tbsp of flour and then fold through the muffin mix. (This step is really worth doing as it means that chips will be suspended in the batter rather than sinking to the bottom :))
Fill the case 2/3rds full and i like to refridgerate the mix for about 1/2 an hour before baking as it seems to make them rise evenly and just cook better, but you don’t have to do this.
Bake for 12-15 mins turing halfway. Take out of the tray and leave to cool on a wire rack for 30 mins before icing.
To make the icing mix the custard powder with the icing sugar and whisk in the cream a tbsp at a time until you have the thickness you want. add the vanilla and its ready.
Drizzle this over the muffins and away you go! Make sure you hide them, they might disappear otherwise 🙂

Dairy and Wheat Free Marshmallow Moon Pies

Again i made these for Beth- not antisipating how well they would go down with my family. So Beth only ending up getting half, the others were down various family members gobs before i got a chance to say “not for you”!
Though this does prove how delish they are, as none of my family (expect my mum) have any allergies and normally turn their noses up at anything remoetly ‘freefrom’.
So give these ago and if you are allowed dairy try using a normal ganache as the dairy free may not be to your taste 🙂

Moon pies

2 1/4 cups Spelt flour
1/4 cup Soyamilk powder
1/2 tsp baking powder
pinch of salt
1/2 cup Soya margarine
1 cup caster sugar
2 egg whites
1/2 cup rice milk
1 tsp vanilla
1 cup marshmallow fluff
1 recipe of ganache (to follow)

Preheat the oven to 170’C and line 2 baking sheets with greaseproof paper.
Cream the marg and sugar with the vanilla until light and fluffy. (Either by hand or with a hand mixer.)
Add the egg whites and mix to combine. Then stir in the milk. Finally sift in the dry ingredients and fold in to make a siftish batter.
Drop about 1-2 tbsp of the batter for each pie onto the baking sheet about 2 inches apart, and vake for 10-12 mins turning halfway. Should be firm to the touch when cooked. Leave to cool slightly on the tray before transferring to a rack to cool completely.
When completely cool sandwich together with a dollop of marshmallow fluff and spread the tops with some ganache. place into the fridge for about 20 mins to set before digging in 🙂

Ganache

1 cup plain Soyamilk
2 1/2 cups dairy free dark chocolate chips

Warm the milk to a simmer and take off the heat. Drop in the chocolate chips and stir to combine. If for any reason not all the chocolate melts put back onto a very low heat and stir all the time till it has.
Use straight away for the moon pies, but its also great over dairy free ice cream or drizzled over anything- Go crazy!!! 🙂