Photo of Rhubarb & custard muffins by WW

Rhubarb & custard muffins

Points® value
Total Time
40 min
15 min
25 min


Calorie controlled cooking spray

8 spray(s)

Plain White Flour

180 g

Baking powder

2 teaspoon(s), level

Bicarbonate of Soda

¼ teaspoon(s), level


¼ teaspoon(s)

Egg, whole, raw

1 medium, raw

Skimmed Milk

60 ml

Groovy Food Co. Agave Nectar Light Amber & Mild

100 g

Vanilla Extract

1 teaspoon(s), level

Low Fat Spread

60 g, melted and cooled


150 g, diced


1 zest(s) of 1

Low Fat Custard Ready to Serve

125 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4, and mist 8 x WW 2 in 1 Mini Cake Moulds with cooking spray. In a bowl, combine the flour, baking powder, bicarbonate of soda and ¼ teaspoon salt.
  2. In a jug, whisk the skimmed milk with 100ml agave syrup, 1 egg, 1 teaspoon vanilla extract and low-fat spread, melted and cooled, until combined. Add the wet ingredients to the dry ingredients; stir until smooth.
  3. Fold in 100g diced rhubarb and the grated zest of 1 orange. Divide half the batter between the cake moulds.
  4. Measure out the custard, then put 1 teaspoon of the custard into each mould. Spoon over the remaining batter, scatter over 50g diced rhubarb and top with the remaining custard. Bake for 20-25 minutes.


Keep the muffins in an airtight container for up to 2 days, or wrap and freeze individually for up to 1 month. Defrost at room temperature.