Rhubarb, Apple & Custard Muffins
Baking, Muffins
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 large muffins
  • 100g butter
  • 280g SR flour
  • 40g custard powder
  • 80g raw sugar
  • 1 tsp vanilla extract or essence
  • 220g milk
  • 150g (1/2 cup) stewed rhubarb (see below)
  • 2 apples
  • Stewing the Rhubarb: Chop 400g rhubarb into 5cm chunks and put into Thermomix bowl with 50g sugar and 30g water. Cook 100 degrees, 7 min, Reverse, Spoon Soft. Check often to see how it is going. It can turn to mush quickly! I like it with a few lumps left in. This makes a lot more than what the recipe needs, but it is worth cooking a full quantity and then you can use the leftover for pie, crumble or on top of the cooked muffins.
  1. Preheat oven to 180 degrees. Line a 12 hole muffin pan with paper cases.
  2. Peel and dice apples into small chunks
  3. Place butter in the bowl (no need to rinse out after the rhubarb has cooked).
  4. Melt 90 degrees, 2 minutes, speed 1.
  5. Add all other ingredients to butter except rhubarb and apple. Mix 30 seconds, speed 4-5.
  6. Add rhubarb and apple and mix 10-15 seconds, speed 1-2, using spatula to combine.
  7. Spoon into muffin cases and bake 15-20 minutes until golden brown.
Recipe by Cooking in the Chaos at http://cookinginthechaos.com.au/rhubarb-apple-custard-muffins/