I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

May 11, 2012

Rhubarb and Custard Muffins







You know Dear Readers,






 I really thought I was onto something unique.



I was processing all the  goodies I picked up at the Farmer's Markets, and having a lovely time planning out all the recipes that they would turn into when I had a flash of inspiration amongst the rhubarb -      Rhubarb and Custard Muffins.

I don't think I've ever seen these before, but what a great idea! I mixed and stirred, baked and tasted, and was feeling very pleased with myself... until I thought 'I'll just Google these' - Oh dear, 886 000 results!

Oh well, they still taste good, even if they aren't as unique as I had hoped.

Muffins are so nice and easy. You really should mix the wets into the drys, but I like to save on washing up and add the drys into the wets instead. The secret to a good muffin is not to overmix the batter. Fold them together nice and loosely, some small lumps aren't a problem. I use a spoon with hole in the middle to help keep the batter light, but just don't get too carried away.

I have a real fondness for rhubarb, and have hopefully solved the problem of my green only stems for good by the simple solution of finding a mature RED rhubarb and splitting and planting the crowns in my garden. I now have 8 new little babies growing, and need never be embarrassed by my lack of culinary colour again.


















This is a great basic muffin batter, feel free to add whatever flavours you wish to it, rhubarb and leftover custard is just what I happened to have on hand


















3 cups gluten free Self Raising Flour
2 1/2 cup lactose free Milk
2/3 cup Sugar
2 Eggs
1/4 cup Oil
pinch of Salt

1 cup stewed Rhubarb
1 cup really thick gluten free Custard made with lactose free milk- you want it to hold it's shape when spooned


















Whisk together the milk, eggs, salt and oil in a large bowl until well combined (as you'll see, I used a small bowl and made a mess)

















Mix together the flour and sugar then stir briefly into the wet mixture


















Marble through the three quarters of the rhubarb and about a quarter of the custard mix spooned into little clumps of yumminess


















I used 1 cup capacity pans, so that means I'll use 1/2 cup of batter for each. Start with 1/4 cup in each


















Pop a good spoonful of custard on top of the batter, trying to keep it in the middle


















Top them off with another 1/4 cup of batter


















Finish the lovelies with a little splodge of rhubarb for prettiness and an extra hit of flavour



















Bake at 200* for about 25 minutes, allow to cool in the pans for just a few minutes then place on a rack



















These are most yummy served warm with lovely lava like custard in the middle with of course, a nice cup of tea










So my Dear Readers,





have you ever created something you thought was unique, only to discover it's been made before?
















.

31 comments:

  1. I'm still going with, It's a proper invention! Since you didn't google beforehand and copy.. you created these then googled :)

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    1. That's what I think to Msihua, glad you agree! :)

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  2. oooh love rhubarb - and love custard - so I think these have my name on them lol!

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    1. Yep, one did have Lisa written all over it :)

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  3. Oh I hate it when that happens haha. Oh well, they look amazing none the less :D

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    1. Thanks Nic! Maybe I shouldn't google at all anymore- it's too discouraging :)

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  4. I'm sure your version of these is very unique! And they certainly do look lovely and I think rhubarb and custard go so nicely together. That's a great basic batter recipe xx

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    1. Thanks Charlie! I love the combo as well, we would have it as dessert often as kiddies with dads homegrown rhubarb.

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  5. Hehe isn't it funny how many recipes exist already today! these look wonderful! :D

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    1. I like to think I'm one-of-a-kind, but maybe I should just learn to share the love Lorraine! Thanks sweetie :)

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  6. Yum yum, that looks delicious. One question though - is that a GIANT muffin or just a tiny plate?

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    1. A bit of both Lucy! I made them 250ml cups with 125ml of batter, a normal muffin is in a 125ml cup with 63ml of batter. I just put it on the small plate to fit it in the photo, did you like my rhubarb and custard roses- didn't they match well?

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  7. Sweet, only you could make muffins look so appealing - I've never been a fan, but yours look delicious! Happy Mother's Day! xx

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    1. Remember when they were the cupcake of the eighties? Thanks sweetie, same to you, I bet the boys will spoil you silly :)

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  8. You had me at custard... going to make these for my father-in-law who is a rhubarb fan.

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    1. My father in law too Christie, and he usually hates sweets. He only likes it stewed with apple though, not mucked about with in silly girly recipes!

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  9. They may not be original, but by golly they look good!

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  10. Who cares about originality? These look like the BOMB! Gluten free does by no means mean flavour free!

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  11. these look perfect, exactly my sort of muffin!! can i have one :)

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    1. And with my love Muppy! I don't think they'd travel well though :) I did send my mum a huge salami overnight express for mothers day though!

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  12. I love the classical combo of custard with rhubarb: so English!
    But this is indeed a grand & tasty combo & you nailed it with your recipe! I want to try at least 3 now! :)

    MMMMMMMM,....!!!!

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  13. This is my first time visiting your blog. It must be quite challenging for you to cook gluten-free plus lactose-free food.

    This rhubarb and custard muffins looks very beautiful and very comforting to eat for this chilly season.

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  14. It's totally unique & a genius invention is you make it without looking up/googling or realising first! I've done that a few times too :) These look so delicious, I'd just love one for afternoon tea today!
    Heidi xo

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    1. I guess unless you're Heston or Renee, nothing is original anymore Heidi! I wish I could send you some :)

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  15. They look good! Funny the thing you say about googling something that we think is unique... and there it is!! It happens so often, but it is reassuring too, in a kind of 'irritant' sort of way :-)

    Ciao
    Alessandra

    http://alessandrazecchini.blogspot.co.nz/

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  16. These bad boys look AMAZING, and they're perfect for my family - they're rhubarb crazy!

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  17. omg.. custard and rhubarb.. ahhhhh

    gotta add this to my list!

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  18. Dear Intolerant Chef,

    The gooey custard in the centre looks like a real treat. The weather is turning and I think I'll make a start on using rhubarb too.

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  19. What a beautiful recipe! I missed our short rhubarb season this year, so sad! Maybe I could try with frozen.

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