Rhubarb, Apple & Custard Muffins

RhubarfMuffin copyRhubarb and apple are a match made in heaven. Add custard to the flavour mix and….yum!
These are delicious warm or cool. If eaten warm add some more rhubarb on the top to serve.
As a variation I have also made these with a small teaspoon of cooked rhubarb dolloped on the top of the batter before cooking – this adds an extra hit of rhubarb tang, delicious!

Rhubarb, Apple & Custard Muffins
 
Prep Time
Cook Time
Total Time
 
Author:
: Baking, Muffins
Serves: 12 large muffins
Ingredients
  • 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.
Method
  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.

 

Comments

  1. Melissa says

    Do you know of a substitute to the custard powder. I don’t use it I normally make custard from scratch.

    • Cooking in the Chaos says

      Hi Melissa, this is a really good question! I only keep custard powder for baking, as I also make custard from scratch too. I use it just for this recipe, a cake recipe I have, and in melting moments sometimes. I have often pondered the same thing; what a good substitute would be. I might pose the question on my facebook page and see if anyone has a good answer. I know that cornflour with vanilla bean paste or vanilla extract can be used, I might give that a try and see what the results are.

  2. Simone says

    These didn’t work for me :( the recipe doesn’t specify oven temperature so I put them in at 180 degrees and after 20 mins they were still all battery inside. Cooked for another 15 mins and still battery and inedible. Wondering if there is too much apple or milk in the recipe?

    • Cooking in the Chaos says

      I am sorry to hear that Simone :( Thanks for alerting me to the temperature oversight. I have edited the recipe to include it, but you had guessed correctly anyhow, 180 degrees. I made these again today myself to test the recipe once more and it worked fine, so I am not sure why yours were undercooked. The only thing I could think to change was the water content in the cooked rhubarb, you could almost get away with no water and the rhubarb would still be cooked enough and not watery. But even with water added my finished muffins were cooked through. If you make them again please let me know if you have a different result.

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