Banana and Custard Muffins

There was a break time discussion about the blandness of bananas this morning. I suggested that they weren't bland when eaten cream. Or custard, someone else piped up! Then before you know it someone wanted to know if I'd put that combo into a muffin yet, and because I hadn't tried it yet, and had an over ripe banana in the fruit bowl again, I find myself a few hours later about to take my first bite of my latest flavour invention. It smells gorgeous in my kitchen this evening. Oh how I love custard.

In a large bowl mix together:

375g self-raising flour

220g caster sugar

level teaspoon of nutmeg

In a small bowl mix together:

90g melted butter

half cup sour cream

quarter cup (ready made) custard

2 large eggs

Mix the wet into the dry then stir in:

half a cup of mashed banana

half a cup of diced glace cherries

Put a dollop of the mixture to cover the base of 12 muffin cases

make a little well in it

drop in a teaspoon of custard in each one

then cover with the remaining muffin batter

Bake on Gas 5/6 for 20-25 mins

Leave in the tin for a few minutes before removing onto a wire rack to cool

I imagine these will taste even better tomorrow once the custard has had a chance to set a bit, but the one on my plate won't make it to the air tight tin tonight.

Rhubarb and Custard Muffins

In honour of would have been my mum's birthday today, here is my first cullinery experiment of February:

Drain a can of rhubarb (or use fresh, in season, cooked to a pulp - like apple sauce) and chop it up into small pieces

In a large bowl, mix together:

375g self raising flour

220g caster sugar

In a small bowl, mix together:

90g melted butter

half a cup of sour cream

quarter cup of milk

2 large eggs

Mix the wet into the dry ingredients

Stir in the rhubarb

Put a small dollop of mixture in the bottom of 12 muffin cases
Add a teaspoon of custard (I used Ambrosia's ready-made, but if you make it yourself, make sure it's thick)
Cover over with the remaining mixture, evenly

Bake at Gas 5/6 for 20/25 mins
Leave in the tin for a few minutes before placing on a wire rack to cool