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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