Irish Rhubarb and Custard Vegan Crumble Muffins

2 Apr

I adore rhubarb, it reminds me of summers spent with my auntie and delicious bowls of rice pudding with rhubarb and custard. It was heaven! These yummy muffins are the perfect way to enjoy rhubarb and are a super spring time treat. Enjoy, Eoin.

Time: prep 20 minutes /cooking 25 minutes
Serves 10-12

You will need:
1 bunch of rhubarb, cut
50g sugar
1 pint of custard

For the muffins –
175g caster sugar
125g vegan butter
100g plain flour + 75g brown flour
100ml soya milk
3 tsp of egg replacer
1 tsp baking powder
½ tsp salt
2 tsp of vanilla paste

Crumble topping –
50g vegan butter
50g sugar
100g flour

Method:
Preheat the oven 180c.
Start by making the muffin batter. In a bowl, add the sugar and vegan butter and beat using a mixer on high until all the sugar is dissolved (don’t forget to scrape the sides!) Add in the vanilla paste.
In a small bowl, add the soya milk and egg replacer and add this to the butter/sugar mixture and beat for 1 minute.
Place the rest of the dry ingredients into a larger bowl and using a whisk, mix all the ingredients making sure to remove any lumps.
Next, turn your mixer on low and add the dry mix in 3 stages into the wet mixture and combine thoroughly, making sure to scrape down the sides between each stage.
It should be a cake batter consistency, but not overly runny, add more soya (50-75ml) milk if needed.
You can make the batter in advance and then use it when you’re ready to bake.

To make the crumble, place all the ingredients into a bowl and rub together until it resembles breadcrumbs.

Next start on the custard. Follow the instructions on the pack. I used Bird’s custard with soya milk and a teaspoon of vanilla paste.
Next place the cut rhubarb into a bowl and sprinkle on 25g of sugar and let it sit for 10 minutes. This helps to bring out some of the juices.
In a pan, add a tablespoon of coconut oil or vegan butter and have it on a medium heat. Chuck in the rhubarb and allow it to caramelise for about 3-5 minutes. Then add in the last of the sugar (25g) and cook for a further minute. Then leave to cool.
Add the cooled rhubarb to the muffin mix and gently combine.
Line your muffin tin with paper cases and add a little custard to the bottom of each case.

Place 1 large heaped tablespoon to each case, which should make 10-12. Next add in the batter.

Place custard in a squeeze bottle or a piping bag and place a small amount in the centre of each muffin.
Add some of the crumble to the top and bake for 15-25 minutes. Give them a quick check after 15 minutes.
Allow to cool and enjoy!

 

            

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