RHUBARB & CUSTARD MUFFINS
A scrumptious combination with a surprise filling
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 40m
Number Of Ingredients 9
Steps:
- Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
- Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.
Nutrition Facts : Calories 266 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
RHUBARB CRUMBLE MUFFINS
The flavours of a rhubarb crumble in the form of a lovely moist muffin.
Provided by Sara Buenfeld
Categories Treat
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
- Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
- Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 213 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
AUNT NORMA'S RHUBARB MUFFINS
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Provided by charliebabe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts :
RHUBARB BLUEBERRY MUFFINS
"We were camping, and I didn't have enough milk for my usual blueberry muffin recipe," recalls Dorothy Ross of Ear Falls, Ontario. "I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!"
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb., Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 314mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
RED CURRANT RHUBARB MUFFINS
Make and share this Red Currant Rhubarb Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 45m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- If you are using frozen rhubarb, spread it out on the counter for about 5 minutes until it is thawed enough to finely dice.
- While rhubarb is thawing, heat oven to 375 degrees F. Grease muffin cups or use paper liners.
- Mix flour, baking powder, salt and cinnamon in a bowl. In another bowl, mix egg, brown sugar and jelly until smooth (jelly will not completely dissolve). Add milk, butter and vanilla. Stir in rhubarb. Pour over dry ingredients and mix just until blended.
- Scoop batter into muffin cups and bake 20 to 30 minutes or until light brown and springy to the touch in the center.
Nutrition Facts : Calories 156.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 26.3, Sodium 161.6, Carbohydrate 26.2, Fiber 0.8, Sugar 10.1, Protein 3
RHUBARB CUSTARDS
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
- Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
RHUBARB CRUMB MUFFINS
Make and share this Rhubarb Crumb Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°; grease 12 3 x 1 1/2 inch muffin cups.
- Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
- Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
- Mix the flour, baking powder, and salt together in a small bowl; set it aside.
- Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
- Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
- Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
- Fold in the rhubarb mixture.
- Divide the batter evenly into the prepared muffin cups.
- Distribute the crumbs evenly on top of each muffin.
- Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.
Nutrition Facts : Calories 275, Fat 13.9, SaturatedFat 8.4, Cholesterol 69.7, Sodium 236, Carbohydrate 34.3, Fiber 1, Sugar 17, Protein 3.9
More about "rhubarb custard muffins recipes"
RHUBARB AND CUSTARD CRUMBLE MUFFINS - ANNIE'S NOMS
From anniesnoms.com
- Make the crumble topping first: Place the butter, oats, flour, sugar and vanilla into a small bowl and rub between your fingers until everything is combined and you have some smaller and some larger lumps. Leave the bowl to one side.
- Place the melted butter, light brown sugar, caster sugar, eggs and vanilla extract into a large bowl and mix until smooth and everything is combined.
- Add in the rhubarb, flour, baking soda, bicarbonate of soda, salt and custard and mix gently until well incorporated and there are no lumps of flour. Don't beat or whisk, just bring together as gently as possible to ensure the texture of your muffins is perfect.
RHUBARB AND CUSTARD MUFFINS - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 2 mins
RHUBARB AND CUSTARD MUFFIN RECIPE - TESCO REAL FOOD
From realfood.tesco.com
5/5 (73)Total Time 30 minsCategory SnackCalories 234 per serving
APPLE RHUBARB AND CUSTARD MUFFINS RECIPE | GOOD FOOD
From goodfood.com.au
54 BEST EASY RHUBARB RECIPES - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
RHUBARB MUFFINS - EFFORTLESS FOODIE
From effortlessfoodie.com
RHUBARB S - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
RHUBARB STREUSEL MUFFINS - THE CREATIVE BITE
From thecreativebite.com
7 RHUBARB MUFFINS TO WAKE UP YOUR TASTE BUDS | ALLRECIPES
From allrecipes.com
RHUBARB CUSTARD MUFFINS - PLAIN.RECIPES
From plain.recipes
RHUBARB AND CUSTARD MUFFINS | FOOD TO LOVE
From foodtolove.co.nz
RHUBARB AND CUSTARD MUFFIN RECIPE | CHELSEA SUGAR
From chelsea.co.nz
RHUBARB MUFFINS (FRESH OR FROZEN RHUBARB) - CLOUDY KITCHEN
From cloudykitchen.com
RHUBARB CUSTARD PIE | OLIVE & MANGO
From oliveandmango.com
RHUBARB AND CUSTARD CUPCAKES - THE TOUGH COOKIE
From thetoughcookie.com
BEST EVER RHUBARB STREUSEL MUFFINS - THE BUSY BAKER
From thebusybaker.ca
HOLD THE CUSTARD! 17 WAYS WITH RHUBARB – FROM PERFECT MUFFINS TO …
From theguardian.com
STRAWBERRY RHUBARB STREUSEL MUFFINS WITH SOUR CREAM
From cinnamonandcoriander.com
BAKERY STYLE RHUBARB MUFFINS WITH CRUMB TOPPING
From gingerwithspice.com
STRAWBERRY RHUBARB MUFFINS - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
RHUBARB AND CUSTARD MUFFINS RECIPE | DR. OETKER
From oetker.co.uk
RHUBARB MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
RHUBARB AND CUSTARD CRUMBLE MUFFINS - YUM GOGGLE
From yumgoggle.com
RHUBARB MUFFINS - NANA'S BEST RECIPES
From nanasbestrecipes.com
CUSTARD – MUFFINS
From bosskitchen.com
RHUBARB AND CUSTARD MUFFINS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
RHUBARB AND CUSTARD MUFFINS - FABULOUS FAMILY FOOD
From donnadundas.co.uk
RHUBARB CRUMBLE MUFFINS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
RHUBARB & CUSTARD MUFFINS - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
RHUBARB CUSTARD BUNS (SMALL BATCH) - CLOUDY KITCHEN
From cloudykitchen.com
RHUBARB & CUSTARD MUFFINS WITH HAZELNUT CRUNCH CRUMBLE TOPPING
From lavenderandlovage.com
STRAWBERRY, RHUBARB AND CUSTARD MUFFINS - RASPBERRY THRILLER
From raspberrythriller.com
RHUBARB CUSTARD PUDDING (NIGELLA LAWSON RECIPE) - WHERE IS MY …
From whereismyspoon.co
RHUBARB MUFFINS - CAROLINE'S COOKING
From carolinescooking.com
RHUBARB & CUSTARD MUFFINS - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
RHUBARB MUFFINS - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
CLASSIC RHUBARB MUFFINS RECIPE | CHATELAINE
From chatelaine.com
RHUBARB MUFFINS (VEGAN) - JO'S KITCHEN LARDER
From joskitchenlarder.com
RHUBARB MUFFINS • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
RHUBARB AND CUSTARD MUFFINS - MY BABA
From mybaba.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love