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?
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