Name: Truly Treats Rhubarb & Custard Muffins
Ingredients: 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; 2 tbsp Custard powder; 55 g Caster sugar; 250 ml Milk; 1 tsp Vanilla extract

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Servings 12

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

Method

Preheat the oven to 200°C / 180°C (fan) / 425°F / Gas mark 7. Line 12-hole (80mm) muffin pan with paper cases.
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.
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.
Divide half the mixture among the paper cases then top with custard.
Divide remaining mixture over the custard, ensuring cases are no more than ¾ full.
Sprinkle with remaining rhubarb and demerara sugar.
Bake for 30 minutes on the middle shelf.
Leave to cool on wire rack. Lightly dust with sifted icing sugar.