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Rhubarb & custard muffins

Rhubarb & custard muffins

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  • Preparation and cooking time
    • Total time
    • Ready in 35-40 mins, plus roasting rhubarb
  • More effort
  • Serves 12

A scrumptious combination with a surprise filling

  • Freezable
Nutrition: per muffin
HighlightNutrientUnit
kcal266
fat12g
saturates4g
carbs38g
sugars18g
fibre1g
protein4g
low insalt0.3g
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Ingredients

  • ½ Roasted rhubarb (see 'goes well with', below)
  • 140g light muscovado sugar
  • 75ml vegetable oil
  • 1 egg
  • zest 1 orange , finely grated
  • 284ml carton soured cream
  • 300g self-raising flour
  • 8 tbsp ready-made thick Devon custard , from a carton
  • golden caster sugar , for sprinkling

Method

  • STEP 1

    Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.

  • STEP 2

    Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.

Goes well with

Recipe from Good Food magazine, May 2005

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Overall rating

A star rating of 3.4 out of 5.11 ratings
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