Spiced rhubarb and custard muffins
makes 12 regular muffins
I have a sweet tooth and love this rhubarb and custard combo. The hazelnuts can be replaced with almonds or walnuts.
Ingredients
| 2 Tbsp | Custard powder (Main) |
| ¼ cup | Caster sugar |
| 1 cup | Milk |
| 1 tsp | Vanilla |
| 3 cups | Rhubarb, finely chopped (Main) |
| 120 g | Brown sugar |
| 2 tsp | Ground mixed spice, use up to 3 tsp (Main) |
| 250 g | Yoghurt (Main) |
| 1 | Egg |
| 75 g | Melted butter |
| 300 g | Self raising flour |
| 2 Tbsp | Raw sugar |
| 2 Tbsp | Chopped hazelnuts, or use almonds or walnuts (Main) |
Directions
- Heat oven to 180C. Place 12 paper muffin cases into a muffin tray and lightly grease with baking spray.
- In a small saucepan mix the custard powder, caster sugar, milk and vanilla. Bring to the boil, whisking all the time. Continue to whisk for 2 minutes. Tip out into a bowl and allow to cool.
- Mix chopped rhubarb, sugar and mixed spice together in a medium size bowl.
- Whisk together yoghurt, egg and melted butter, add to rhubarb then add in the flour. Stir together until just combined, do not over mix.
- Spoon mixture to half fill muffin cases. Make a small indentation then spoon in cool custard. Top with remaining muffin mix.
- Mix together raw sugar and chopped nuts, sprinkle over top of muffins. Bake for 20–25 minutes.
- Allow to cool a little then place onto a wire cooling rack. When completely cool, store in an airtight container.