Apple & Rhubarb Muffins

This is a sequel to my apple & rhubarb crumble.  Very easy to make - just mix all ingredients together in a bowl, spoon them into a muffin tray and bake in the oven.  The natural sweetness of the apple complements the tanginess of the rhubarb.  The addition of a little custard powder to the mixture makes the muffins moist and creamy.  Enjoy them fresh from the oven with your cup of tea/coffee, perfect for displaying on a cake stand when friends come over.  Store the muffins in an airtight container in the fridge.  Bring them back to room temperature to serve or warm them up quickly in the microwave oven.

Makes 12 

INGREDIENTS

• 2 large Granny Smith apples, peeled, cored & chopped
• 3 stalks rhubarb, trimmed and sliced into 1cm / ½" lengths (200g / 7oz prepared weight)
• 2 cups self-raising flour
• ¼ cup custard powder
• ¼ cup caster sugar
• ¼ cup brown sugar
• 100g / 3½oz butter, melted
• 2 eggs, beaten
• 1 cup milk
• 1 teaspoon vanilla bean paste or extract

METHOD

1. In a small saucepan, cook rhubarb with 1 tablespoon water and 1 tablespoon of the caster sugar over low heat until softened but still holds its shape.  Set aside to cool.
2. In a large bowl, add flour, custard powder, remaining caster sugar, brown sugar, apple and rhubarb.  Give it a quick stir with a wooden spoon.
3. Add milk, eggs, vanilla and butter.  Mix all ingredients until just combined with no visible lumps of flour.
4. Line a 12-cup muffin tray with patty pans.  Spoon the mixture into each cup, filling to about ¾ full.  (I suggest using an ice cream scoop with a release mechanism.)
5. Bake in a preheated 200°C/400°F oven for 15-20 minutes until golden brown.
6. Transfer muffins onto a wire rack to cool.  Serve warm.

Source (with adaptations): Melissa Klemke