200gporridge or instant oatsuse GF certified if needed
1teaspoonbaking powder
2tablespoonolive oil
2½tablespoonhoney
1teaspoonvanilla extract
2eggs
Custard
1egg yolkif making double can use 1 whole egg
200mlmilkwhole milk or skimmed, dairy or non dairy
2teaspoonsugar
1tablespooncornflour
½teaspoonvanilla
Instructions
Custard
Add the cold milk, cornflour, sugar, ½ teaspoon vanilla and egg yolk to a cold pan. Whisk well to mix.
Place over a medium heat. Stir constantly and bring to a simmer. Simmer for a minute, and remove from the heat. Set aside to cool.
Preheat the oven to 180 degrees (160 fan)
Rhubarb muffins
If the rhubarb stems are large, cut them in half lengthwise. Then cut into 1cm pieces.
Add the oats to the bowl of a food processor and blitz until powdery.
Cut the apples from the core, and chop roughly. Add to the oats and blitz again until very finely chopped.
Add the baking powder, 1 teaspoon vanilla, oil, honey and 2 eggs and blitz until thoroughly mixed.
Stir in the rhubarb by hand.
Line the muffin tin with 6 paper cases. Spoon a rounded tablespoon of muffin mixture into each case and level out.
Add a heaped teaspoon of custard to the centre of each muffin.
Top with the remaining muffin mixture and gently smooth the mixture over the custard. The custard should be fully covered.
Bake at 180 degrees for 20 minutes until golden and set. Cool on a wire rack.
Notes
If making the muffins by hand, use ready ground oat flour rather than whole oats. Finely grate the apple, and mix the ingredients in a bowl.You can also use a thick ready made custard if preferred.