THIS week’s bake is a new twist on the classic combination of rhubarb and custard.
These muffins are quick to make – and we reckon they’ll be even quicker to eat!
They are from our new favourite book, Tanya Bakes. All the recipes in it are so mouth-watering, we plan to work our way through every one!
Tanya Bakes by Tanya Burr, published by Michael Joseph, £16.99.
35g caster sugar
300g self-raising flour
150g soft light soft brown sugar
1 tspn vanilla extract
2 tbsp vegetable oil
100ml ready-made custard
- Preheat the oven to 180C/160C fan/gas mark 4/350F. Line a 12-hole muffin tray with paper cases.
- Wash the rhubarb, then chop into chunky pieces.
- Arrange in a shallow dish and cover with the caster sugar.
- Set aside to soften for 15 minutes.
- Mix together the flour and brown sugar, then add the vanilla extract, buttermilk, egg and vegetable oil and combine to form a smooth batter.
- Add the rhubarb, reserving 12 pieces to decorate, and fold through the mixture.
- Divide half of the batter between 12 muffin cases, then top each one with a spoonful of custard.
- Carefully add the remaining batter to each muffin to cover the custard.
- Bake for 25 minutes until risen and golden.
- Transfer to a wire rack and allow to cool.
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