Monday, 26 May 2014

Rhubarb and Custard Muffins

Remember my rhubarb in this post?  Well it is absolutely huuugggeee now!

What to do with a glut of rhubarb?! Friends pass comment on it as they come up my path, small animals can hide in it and I am trying to find some new recipes to make use of it.  Last year a neighbour made me some rhubarb and custard muffins and they were delicious.  Today whilst the children had their friends over I searched online for a recipe but couldn't find one that I liked.  After reading a few I decided I would attempt my own recipe and they turned out a little flat but taste great.

Rhubarb and Custard Muffins

10oz plain flour
2 tsp baking powder
1/2 tsp bicarb
4oz sugar
1 egg
5fl oz milk
5 fl oz natural yoghurt
2 fl oz vegetable oil
one stick of rhubarb,washed and diced to approx cm cubes
half a tin of ready made custard

Prepare muffin tins (I think you need to use cases here as the custard would stick if you just greased the pans).
Preheat oven to gas mark 5.
Mix flour, baking powder, bicarb and sugar in a large bowl.
In a jug mix up the yoghurt, milk, oil and egg until combined.
Pour wet ingredients into the dry ingredients and add the rhubarb.
Mix just until combined, if you over mix they will be dry.
Put a spoon of the muffin mix into the bottom of each muffin case so that the bottom is covered.
Add a spoon of tinned custard to each case.
Put the rest of the mix on top so that you end up with two layers of batter with custard in the middle.

(At this point I realised I had over filled my cases so I would go for 14 muffins instead of 12 next time!)

Cook for about 20 to 25 mins until the tops are brown and spring back when touched.

As my rhubarb is home made the stalks are quite thick, if you are using supermarket dainty rhubarb you may want to use a stick and a half!

I used everyday value everything

My muffins are quite flat, as you can see from the photo.  I am not sure whether it was because I used out of date baking powder.  I will try them soon no doubt and will use fresh baking powder to hopefully get those tall cracked muffin tops!!

I reckon the ingredients, if you use everyday value/basic ranges and free rhubarb, come in at less than a £1 for 12 huge muffins.

If you have a go at these please let me know how they come out!

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