Apple rhubarb and custard muffins

Apple rhubarb and custard muffins.
Apple rhubarb and custard muffins. 

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.


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


Preheat oven to 200 degrees celsius. 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!).

Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.