Rhubarb and Custard Muffins Recipe | Dr. Oetker
Rhubarb and Custard Muffins Recipe: Try our Rhubarb & Custard Muffins! Bursting with the tangy sweetness of rhubarb & the creamy goodness of custard. These muffins are an irresistible treat. - One of...
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Ingredients
- 12 Dr. Oetker White Muffin Cases
- Rhubarb (2 Thin stalks pink rhubarb approx. 200g/7oz trimmed and finely chopped)
- 225 g Plain Flour (8oz)
- 2 Dr. Oetker Baking Powder Sachets (x2 sachet, 10g/2 tsp)
- 115 g Caster Sugar (4oz)
- 115 g Unsalted butter (4oz, melted)
- 150 ml Whole Milk (1/4 pt)
- 10 g Dr. Oetker Madagascan Vanilla Paste (2 tsp)
- 200 g Fresh Vanilla Custard (7oz, cold thick vanilla custard + extra to serve if liked)
- 40 g Demerara Sugar (1 ½ oz)
- 1 Medium Egg (beaten)
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