Lunchbox legends: Apple Rhubarb and Custard Muffins

Rhubarb feels like a special treat for me, as it was as a child so when I see it at a good price, I simply cannot resist.   I quickly chop off the stems and leaves, put into an oven proof dish with some sugar a little water (or if I'm feeling very good just some orange juice) and seal it with alfoil and bake it for 30-40 minutes.  Too easy. It's great to have with icecream or cream and especially good with custard.

That was 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 c

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!)


So are these up your alley?  Does rhubarb hold a special place in your heart?

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