![Rhubarb and custard muffins](https://cmx.weightwatchers.com.au/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/eox9j8uxxhzuegl0vqfy.png?auto=webp&optimize=medium)
Rhubarb and custard muffins
4
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Easy
Whether you prefer them sweet or savoury, for breakfast or a snack, batches of fluffy muffins that can be stored in the freezer always go down a treat. Keep them in a container in the fridge for up to 4 days or freeze for up to 2 months. Thaw at room temperature. To serve warm, heat in the microwave just before serving.
Ingredients
Rhubarb
120 g, stalks, cut into 1cm pieces
Plain flour
1 cup(s), (150g)
Monk fruit sweetener
⅓ cup(s), (75g)
Baking powder
1½ tsp
Skim milk
½ cup(s), (125ml)
Egg(s)
1 medium, lightly beaten
Reduced fat oil spread
50 g, melted
Vanilla bean extract, alcohol free
1 tsp
Orange rind
1 tsp, finely grated
Low-fat custard
⅓ cup(s), vanilla (85g)