Rhubarb & Custard Muffins
These delightful muffins combine the tartness of roasted rhubarb with the sweetness of custard, creating a unique and irresistible treat. The moist and flavorful batter, enriched with soured cream and orange zest, provides the perfect canvas for the hidden surprise of creamy custard in the center of each muffin. Lightly sprinkled with golden caster sugar, these muffins are best enjoyed fresh out of the oven for a comforting and indulgent treat.
— Constant Cookbook
Ingredients
- ½ Roasted rhubarb (see 'goes well with', below)
- 140g light muscovado sugar
- 75ml vegetable oil
- 1 egg
- zest 1 orange , finely grated
- 284ml carton soured cream
- 300g self-raising flour
- 8 tbsp ready-made thick Devon custard , from a carton
- golden caster sugar , for sprinkling
Instructions
- Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
- Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.
Yield
Serves 12
Nutrition
- Calories: 266 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.3 milligram of sodium
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