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Rhubarb & Custard Muffins

Makes 12 large muffins

The classic combo of tangy rhubarb and creamy custard - in a muffin!! Don't worry if the custard oozes out of the muffins!

ingredients:

• 1 large tin rhubarb (drained weight approx 200g)
• 150g (6oz) light muscovado sugar
• 75ml (3fl oz) vegetable oil
• 1 medium egg
• Grated zest of an orange
• 284ml carton soured cream
• 300g (12oz) JUVELA Gluten-Free Mix
• 2tsp baking powder*
• 12tsp thick custard*

Oven temperature: 190°C/375°F/Gas Mark 5

Method:

In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until smooth. Add the Mix and rhubarb and combine well.

Line a 12-hole muffin tin with muffin cases and half-fill each case, making a slight dip in the centre of each with a spoon. Place a teaspoonful of custard into the dip of each muffin and then gently cover with enough mixture to seal in the custard.

Bake in a pre-heated oven for about 20 minutes until risen and golden brown.