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Rhubarb and custard muffins

Rhubarb and custard muffins

Total Time
45 min
20 min
25 min
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.



120 g, stalks

Plain flour

1 cup(s), (150g)

Monk fruit sweetener

cup(s), (75g)

Baking powder

1½ tsp

Skim milk

½ cup(s), (125ml)


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

cup(s), vanilla (85g)


  1. Preheat oven to 180°C. Line 8 holes in a 12-hole ⅓ cup
  2. (80ml) capacity muffin tray with paper cases. Cut
  3. 120g rhubarb stalks into 1cm pieces and set aside.
  4. Combine 1 cup (150g) plain flour, ⅓ cup (75g) monk
  5. fruit sweetener, 1½ teaspoons baking powder and a
  6. pinch of salt in a large bowl and make a well in the centre.
  7. Add ½ cup (125ml) skim milk, 1 lightly beaten egg,
  8. 50g melted reduced-fat oil spread, 1 teaspoon vanilla
  9. extract and 1 teaspoon finely grated orange rind. Stir
  10. until just combined (don’t overmix). Fold in two-thirds of
  11. the reserved chopped rhubarb. Spoon half the muffin
  12. mixture evenly among paper cases. Measure out ⅓ cup
  13. (85g) low-fat vanilla custard. Spoon 1 teaspoon custard
  14. over the muffin mixture in each muffin hole. Spoon over
  15. the remaining muffin mixture and sprinkle with remaining
  16. chopped rhubarb. Top evenly with remaining custard.
  17. Bake for 20-25 minutes, until golden and just firm when
  18. lightly touched in the centre.