• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Rhubarb Custard Muffins

  • 1serving

Add to MenuAdd to Calendar

Source: cooksrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large egg yolks

  2. 4 teaspoons granulated sugar

  3. 2 1/2 teaspoons vanilla extract

  4. 1/2 cup hot milk

  5. 3/4 cup firmly packed brown sugar

  6. 1/3 cup vegetable oil

  7. 1 large egg

  8. 1 cup buttermilk

  9. 1 1/2 cups diced rhubarb

  10. 2 1/2 cups all-purpose flour

  11. 1 1/2 teaspoons baking powder

  12. 1 1/2 teaspoons baking soda

  13. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. In a heavy saucepan, whisk yolks and granulated sugar until light. Whisk in hot milk. Cook over medium heat, stirring constantly, until thick, about 6 minutes. Stir in 1/2 teaspoon vanilla. Chill .

  3. Line muffin tin with paper cups.

  4. In large bowl, combine brown sugar, oil, egg, buttermilk, and remaining 2 teaspoons vanilla. Beat to blend. Stir in rhubarb.

  5. In anther bowl, combine flour, baking powder, soda, and salt. Add to rhubarb mixture and stir just until moistened.

  6. Divide batter evenly among muffin cups.

  7. Using measuring tablespoon, press in center of each to form a pool. Fill each with scant tablespoon of chilled custard.

  8. Bake 20 minutes or until golden brown.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback