Spiced rhubarb and custard muffins

Tam West

I have a sweet tooth and love this rhubarb and custard combo. The hazelnuts can be replaced with almonds or walnuts.

Ingredients

2 Tbsp	Custard powder (Main)
¼ cup	Caster sugar
1 cup	Milk
1 tsp	Vanilla
3 cups	Rhubarb, finely chopped (Main)
120 g	Brown sugar
2 tsp	Ground mixed spice, use up to 3 tsp (Main)
250 g	Yoghurt (Main)
1	Egg
75 g	Melted butter
300 g	Self raising flour
2 Tbsp	Raw sugar
2 Tbsp	Chopped hazelnuts, or use almonds or walnuts (Main)

Directions

1. Heat oven to 180C. Place 12 paper muffin cases into a muffin tray and lightly grease with baking spray.
2. In a small saucepan mix the custard powder, caster sugar, milk and vanilla. Bring to the boil, whisking all the time. Continue to whisk for 2 minutes. Tip out into a bowl and allow to cool.
3. Mix chopped rhubarb, sugar and mixed spice together in a medium size bowl.
4. Whisk together yoghurt, egg and melted butter, add to rhubarb then add in the flour. Stir together until just combined, do not over mix.
5. Spoon mixture to half fill muffin cases. Make a small indentation then spoon in cool custard. Top with remaining muffin mix.
6. Mix together raw sugar and chopped nuts, sprinkle over top of muffins. Bake for 20–25 minutes.
7. Allow to cool a little then place onto a wire cooling rack. When completely cool, store in an airtight container.

Also try:

• Dark chocolate and raspberry muffins
• Banana and coconut muffins