Saturday, 21 April 2012
Rhubarb and Custard Muffins Recipe
Try this recipe for a little treat..............Rhubarb and custard muffins!!
you will need:
400g rhubarb, trimmed and cut into 5cm lengths
140g light brown sugar
75ml vegetable oil
1 large free range egg
zest of 1 orange,
300g self raising flour
300ml soured cream
120ml fresh custard
Icing sugar, for dusting1. Pre heat the oven to 180 degrees (gas mark 6) Arrange the rhubarb in a single layer in a shallow roasting tin. Add 50g of the sugar and turn to coat.
2. Cover the tin with foil and roast for 15 mins until the rhubarb is tender. Allow to cool.
3. Meanwhile, mix the remaining sugar, oil, egg and orange zest in a bowl. Stir through the flour and cream, then carefully mix in the rhubarb. Divide into a 12 hole muffin tin with paper cases and bake in the middle of the oven for 20-25 mins until risen and golden.
4. Cool for ten minutes and then cut a small deep cross in the top of each muffin, spooning in 1 tsp custard. Leave to settle, then add another tsp of custard before dusting with icing sugar.
Recipe from Sainsburys little ones magazine