Rhubarb Custard Muffins - cooking recipe

Ingredients

None None Custard
2 tbsp custard powder
1 tbsp granulated sugar
1 cup milk
2 1/4 cups self-rising flour, sifted
1/2 cup granulated sugar
3/4 cup milk
1/2 cup butter, melted
1 None egg, lightly beaten
5.25 oz fresh rhubarb, roughly chopped
2 tbsp demerara sugar

Preparation

To make the custard, combine custard powder, sugar and a little milk to form a smooth paste. Whisk in remaining milk until well combined. Stir over low heat until mixture boils and thickens. Reduce heat and simmer for 3 mins, stirring. Remove from heat. Cover surface with plastic wrap and let cool.
Preheat oven to 350\u00b0F. Lightly coat a 12-cup muffin tray with oil.
Combine flour and sugar. Combine milk, butter and egg then mix into dry ingredients. Add rhubarb and mix until just combined. Half-fill each muffin cup with batter. Top with custard then distribute remaining batter over custard. Sprinkle with demerara sugar and bake for 20-25 mins, until firm to the touch. Serve warm.