Rhubarb Custard Muffins

• None None Custard
• 2 tbsp custard powder
• 1 tbsp granulated sugar
• 1 cup milk
• 2 1/4 cups self-rising flour, sifted
• 1/2 cup granulated sugar
• 3/4 cup milk
• 1/2 cup butter, melted
• 1 None egg, lightly beaten
• 5.25 oz fresh rhubarb, roughly chopped
• 2 tbsp demerara sugar

1. To make the custard, combine custard powder, sugar and a little milk to form a smooth paste. Whisk in remaining milk until well combined. Stir over low heat until mixture boils and thickens. Reduce heat and simmer for 3 mins, stirring. Remove from heat. Cover surface with plastic wrap and let cool.
2. Preheat oven to 350u0b0F. Lightly coat a 12-cup muffin tray with oil.
3. Combine flour and sugar. Combine milk, butter and egg then mix into dry ingredients. Add rhubarb and mix until just combined. Half-fill each muffin cup with batter. Top with custard then distribute remaining batter over custard. Sprinkle with demerara sugar and bake for 20-25 mins, until firm to the touch. Serve warm.

custard, custard powder, sugar, milk, flour, granulated sugar, milk, butter, egg, fresh rhubarb, sugar

Taken from recipes-plus.com/api/v2.0/recipes/24228 (may not work)