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Rhubarb and custard muffins

Rhubarb and custard muffins

4
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Easy
Whether you prefer them sweet or savoury, for breakfast or a snack, batches of fluffy muffins that can be stored in the freezer always go down a treat. Keep them in a container in the fridge for up to 4 days or freeze for up to 2 months. Thaw at room temperature. To serve warm, heat in the microwave just before serving.

Ingredients

Rhubarb

120 g, stalks, cut into 1cm pieces

Plain flour

1 cup(s), (150g)

Monk fruit sweetener

⅓ cup(s), (75g)

Baking powder

1½ tsp

Skim milk

½ cup(s), (125ml)

Egg(s)

1 medium, lightly beaten

Reduced fat oil spread

50 g, melted

Vanilla bean extract, alcohol free

1 tsp

Orange rind

1 tsp, finely grated

Low-fat custard

⅓ cup(s), vanilla (85g)

Instructions

  1. Preheat oven to 180°C. Line 8 holes in a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases.
  2. Combine flour, sweetener, baking powder and a pinch of salt in a large bowl and make a well in the centre. Add milk, egg, oil spread, vanilla and orange zest. Stir until just combined (don’t overmix).
  3. Fold in two-thirds of the reserved chopped rhubarb. Spoon half the muffin mixture evenly among paper cases. Spoon 1 teaspoon custard over the muffin mixture in each muffin hole. Spoon over the remaining muffin mixture and sprinkle with remaining chopped rhubarb. Top evenly with remaining custard.
  4. Bake for 20-25 minutes, until golden and just firm when lightly touched in the centre.

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