Name: Rhubarb and Custard Muffins Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 2 cup self-raising flour; 1/2 cup plain flour; 3/4 cup caster sugar; 100 g butter melted; 2.00 cup milk; 1 egg; 3 cup rhubarb finely chopped; 1 tbs raw sugar; 1 tbs icing sugar *to serve; 2 tbs custard powder; 1/4 cup caster sugar; 1 tsp vanilla essence

by oldsheila Last updated on 07/09/2019

A moist and tasty muffin. - oldsheila

Ingredients

2 cup self-raising flour
1/2 cup plain flour
3/4 cup caster sugar
100 g butter melted
1 cup milk
1 egg
3 cup rhubarb finely chopped
1 tbs raw sugar
1 tbs icing sugar *to serve

Custard

2 tbs custard powder
1/4 cup caster sugar
1 cup milk
1 tsp vanilla essence

Method

Step 1

Custard: Combine custard powder and sugar in a small saucepan. Gradually stir in milk, cook over medium heat until custard boils and thickens, stirring constantly.
Step 2

Preheat oven to 200C. Lightly grease and line a 12-hole muffin tin with paper cases.
Step 3

Sift flours and caster sugar into a large bowl. Stir in combined butter, milk and egg. Do not over mix as it should be lumpy.
Step 4

Fold in half the rhubarb. Divide half the mixture between the paper cases, add custard evenly then add remaining rhubarb mixture over custard.
Step 5

Sprinkle with remaining rhubarb and raw sugar.
Step 6

Bake for 25 minutes or until cooked. Stand for 5 minutes before turning top side up on wire rack to cool.
Step 7

Serve lightly dusted with sifted icing sugar.