How is your lock down going? Myself and my family are all well so far, we are all staying in, as per the government advice and keeping safe. however we are all so bored. So I been giving myself a 4pm tea break every day in an attempt to get a little bit of structure in my day, and it also makes me get out of bed!
Obviously there should be cake with tea, which has given me an excuse to make some old favourites, and experiment with new recipes. I’m going to share a muffin recipe that I made yesterday, and honestly I cannot emphasize enough how delicious these are. This was a recipe that I tweaked from an original Chocolate Custard Muffin recipe in Dan Leopard’s book Short and Sweet.
I’m not going to mess around with a lengthy introduction, or step by step pictures because you really shouldn’t waste anytime in getting down to cooking.
Rhubarb and custard muffin recipe
Ingredients
- 300g rhubarb
- 60g caster sugar
- 90g custard powder
- 225g milk
- 200g caster sugar
- 100g butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 75ml sunflower oil
- 125g plain flour
- 2 1/2 teaspoons baking powder
Method
- Preheat the oven to 200C or 180C fan
- Wash, dry, and trim the rhubarb. Cut it into small pieces 1″ – 2″.
- Place the rhubarb on a baking tray and sprinkle the 60g sugar over it.
- Cover with tin foil and bake for 15 mins.
- Take off the foil and bake for a further 10 mins. The rhubarb should be soft. Leave to one side.
- Reduce the oven to 180C or 160C fan.
- Place 12 muffin cases into a muffin tin.
- Make the custard. put the milk, custard powder and 100g sugar in a pan and heat through, while continually whisking, until the custard is thick and lump free. Take it off the heat.
- Whisk in the butter until it is melted and well combined.
- Add the oil, vanilla and one egg and again beat until combined.
- Sift the flour and baking powder over the custard mixture.
- Fold the flour mixture into the custard very carefully, the trick with muffins is not to over mix at this stage, so if it looks a little lumpy that is fine.
- Distribute the mixture evenly into the cupcake cases, then add two pieces of rhubarb on the top of each muffin.
- Bake for 20 mins or until golden brown on the top and baked all the way through.
Do leave them to cool on a wire rack for as long as you can bear, they are very delicious while still warm.
I paired mine with a nice cold glass of rhubarb and pear cider.
Enjoy xx
