© J Sainsbury plc 2020
Rhubarb and custard muffins
Rhubarb is great in muffins. Serve these warm for tea
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Ready in 1 hour
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Cooking time 40 minutes
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Prep time 20 minutes
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Makes 12 muffins
Ingredients
- 400g rhubarb, trimmed
- 140g light brown sugar
- 75ml vegetable oil
- 1 large free-range egg
- 1 orange, zested
- 300g self-raising flour
- 300ml soured cream
- 120ml fresh custard
- 2 tsp icing sugar, to dust
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Cut the rhubarb into 5cm lengths. Place in a shallow roasting tin so they sit in one layer. Add 50g of the sugar and turn the rhubarb to coat well.
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2
Cover the tin with foil and bake for 15 minutes until the rhubarb is tender but still retains its shape. Leave to cool.
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3
Meanwhile, mix together the remaining sugar, oil, egg and orange zest in a bowl, but be careful not to over beat. Stir through the flour and cream, then gently fold in the rhubarb. Divide the mixture between a 12-hole muffin tin lined with paper cases. Bake for 20-25 minutes until risen and golden.
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4
Cool for 10 minutes, then cut a small deep cross in the top of each muffin and spoon on 1 tsp custard. Leave to settle before adding another 1 tsp custard on top. Dust with icing sugar and serve warm.
