Muffin recipe for 12 people, takes only 20 mins; recipe has rhubarb, light muscovado sugar, vegetable oil, egg, orange, soured cream, self-raising flour, custard and golden caster sugar.
Rhubarb & custard muffins
Course: Muffin
Servings
12
servings
Prep time
20 mins
Ingredients
- Vegetable Oil: 75ml vegetable oil
- Soured Cream: 284ml carton soured cream
- Egg: 1 egg
- Orange: zest 1 orange, finely grated
- Self Raising Flour: 300g self-raising flour
- Golden Caster Sugar: golden caster sugar, for sprinkling
- Light Muscovado Sugar: 140g light muscovado sugar
- Custard: 8 tbsp ready-made thick Devon custard, from a carton
- Rhubarb: 1/2 Roasted rhubarb (see 'goes well with', below)
Directions
- Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
- Divide 3/4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.
