Rhubarb & Custard Muffins

Muffins are something we always see on our trips to America and something I love to eat and I love this time of year when rhubarb is readily available in the shops and in our gardens here in the UK.

The combination of rhubarb and custard is something I remember from when I was at school. We used to call into the sweet shop on the way home sometimes and rhubarb and custard sweets were one of my favourites. So I decided to make a muffin recipe based on these classic flavours.

It is very easy to make these muffins and it’s all made in a bowl so no need to get the stand mixer out for this recipe!

The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.

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To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then put 10 muffin liners or 12 cupcake liners in a muffin tray.

Weigh all the flour, custard powder, baking powder and caster sugar into a large bowl. Then add the egg, sour cream, oil, milk and vanilla extract.

With a hand whisk mix until smooth and there are no traces of flour.

Fold in the rhubarb.

Then divide equally between the liners.

Bake for 30 minutes or until a skewer comes out cleanly.

Rhubarb & Custard Muffins

Sarah’s servings: 10 Muffins or 12 Cupcakes

Sarah’s skill: Easy

Baking time: 30 minutes

Ingredients:

155g Plain flour

30g Custard powder

1 Tsp Baking powder

125g Caster sugar

1 Large egg

65g Sour cream

115ml Sunflower/ Vegetable oil

75ml Milk

1tsp Vanilla extract

100g Rhubarb

Method:

1. Pre-heat the oven to 190 degrees centigrade (170 degrees fan).

2. Put 10 muffin liners or 12 cupcake liners in a muffin tray.

3. Weigh all the dry ingredients into a large bowl then add all the wet ingredients and with a hand whisk mix until smooth.

4. Fold in the rhubarb and then divide the batter equally between the liners.

5. Bake for 30 minutes or until a skewer comes out cleanly.

Equipment Used

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Sarah’s extra slice…..

You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.

The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.