Rhubarb & custard muffins
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Ingredients
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
Salt
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
Rhubarb
150 g
Orange
1 zest(s) of 1
Low Fat Custard Ready to Serve
125 g
Instructions
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.
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