Truly Treats Rhubarb & Custard Muffins

Serves 12

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Ingredients

For the muffins:

• 300 g Self-raising flour
• 75 g Plain flour
• 265 g Caster sugar
• 100 g Butter (melted)
• 250 ml Milk
• 1 Medium egg, lightly beaten
• 200 g Finely chopped rhubarb
• 1 tbsp Demerara sugar
• Icing sugar for dusting

For the custard:

• 2 tbsp Custard powder
• 55 g Caster sugar
• 250 ml Milk
• 1 tsp Vanilla extract

Instructions

1. Preheat the oven to 200°C / 180°C (fan) / 425°F / Gas mark 7. Line 12-hole (80mm) muffin pan with paper cases.
2. For the custard: Combine custard powder and sugar in a saucepan. Gradually stir in the milk over a medium heat until the custard boils and thickens. Stir in the vanilla and leave to cool.
3. For the muffins: Sift the flours and caster sugar into a large bowl. Combine butter, milk and egg and stir into dry ingredients. Do not over mix; mixture should be lumpy. Stir in ¾ of the rhubarb.
4. Divide half the mixture among the paper cases then top with custard.
5. Divide remaining mixture over the custard, ensuring cases are no more than ¾ full.
6. Sprinkle with remaining rhubarb and demerara sugar.
7. Bake for 30 minutes on the middle shelf.
8. Leave to cool on wire rack. Lightly dust with sifted icing sugar.