Rhubarb and Custard Muffins

Rhubarb and Custard muffins (makes 12 small muffins)

This is me experimenting in the kitchen attempting to make a low syn, fat free muffin. Each muffin comes in at about half a syn if being used as a healthy extra B or 2 syns if not a healthy B

Ingredients

   250g Fat Free Vanilla Yoghurt

1 Stick of Rhubarb

3 eggs

140 rolled oats (3 muffins = 1 HE B)

30g sweetener (plus extra to dust rhubarb)

2 tsp. baking powder (1 Syn per 12 muffins)

  1 tsp Vanilla extract

Method

1.     Preheat oven to 200C and prepare a muffin tin by lining them with paper liners or spraying the muffin tin with fry light.

2.     Add all ingredients except for Rhubarb to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy.

3.     Peel the rhubarb and chop into 1cm cubes then dust with sweetener (put 24 pieces aside) and fold into the batter.

4.     Pour batter into prepared muffin tin, filling each cavity until it is about ¾ full. Add 2 pieces of rhubarb to the top of each muffin.

5.     Bake for 15-20 minutes, until the tops of your muffins are just turning golden brown and set. Use a toothpick to test by inserting into the middle and seeing if it comes out clean. Allow muffins to cool in tin for 20 minutes before removing. Store in an air-tight container for up to a week.