For the recipe Rhubarb and Custard Muffins
|12||Dr. Oetker Muffin Cases|
|Rhubarb (2 Thin stalks pink rhubarb approx. 200g/7oz trimmed and finely chopped)|
|225 g||Plain Flour (8oz)|
|2||Dr. Oetker Baking Powder Sachets (x2 sachet, 10g/2 tsp)|
|115 g||Caster Sugar (4oz)|
|115 g||Unsalted butter (4oz, melted)|
|150 ml||Whole Milk (1/4 pt)|
|10 g||Dr. Oetker Madagascan Vanilla Paste (2 tsp)|
|200 g||Fresh Vanilla Custard (7oz, cold thick vanilla custard + extra to serve if liked)|
|40 g||Demerara Sugar (1 ½ oz)|
|1||Medium Egg (beaten)|
Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Put the Muffin Cases in 12 muffin tins. Sift the flour and Baking Powder into a mixing bowl and stir in the sugar. Make a well in the centre.
In a jug, mix the egg, melted butter, milk and Vanilla Paste together. Pour into the well, add 150g (5oz) the rhubarb and mix all the ingredients together to make a thick batter.
Spoon some of the mixture equally between the cases to ¼ fill the cases and make a slight indent in the centre. Spoon in a dollop of custard then spoon the rest of the muffin batter on top. Smooth over the tops to cover the custard, sprinkle each with the remaining rhubarb and Demerara sugar.
Bake for 25-30 minutes until risen and golden. Transfer to a wire rack to cool. Your muffins are now ready to serve and enjoy – delicious served warm or cold – with extra custard if you like!
This recipe works just as well with peeled and finely chopped cooking apple. When pink stemmed rhubarb is unavailable, you can use the thicker stemmed Summer rhubarb varieties, just chop up the stalks a bit more finely.
|Per Serving||Per 100 g / ml|
|Fat||9.58 g||12.44 g|
|Carbohydrate||30.23 g||39.26 g|
|Protein||3.39 g||4.40 g|
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