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Apple rhubarb and custard muffins.

Apple rhubarb and custard muffins.

My inspiration for today's recipe - the loveliness of rhubarb and custard, with a bit of apple for good measure - use pear if you like too. If you're not a fan of rhubarb or it's not available to you - quickly stew some berries with some water and sugar.

Ingredients

  • 2 cups self raising flour
  • 1/4 cup custard powder
  • 1/4 cup caster sugar
  • 1/4 cup brown sugar
  • 2 apples, peeled and chopped
  • 1/4 cup stewed rhubarb
  • 100g butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla extract

Method

Preheat oven to 200 degrees celsius. Into a bowl, add flour, custard powder, sugars, apple and rhubarb, give it a quick stir.

Add milk, vanilla extract, eggs and butter and stir until just combined and no lumps of flour. Spoon into muffin/cupcake papers until about 3/4 full.

Bake for 15-20 minutes until golden brown on top.

A tip: Whilst these are delicious cold, there's something a little more special about them warm, so serve them up with icecream or extra custard warm if you like too (reheat them in tin foil enmasse if you become a bit addicted!).

Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.

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