Apple & Custard Muffins

Set oven to 190 degrees Celcius.

Custard:

2 cups milk + 5ml vanilla in saucepan on med-high heat

Whisk 4 egg yolks & ½ cup dextrose until pale and creamy. Whisk in 1/3 cup cornflour, with a dash of cold milk if necessary.

Pour hot milk into egg yolk mixture in a steady stream, while whisking. Return to pan over heat & whisk until thickened. Set aside.

Chop 1 – 1 ½ apples and simmer in a dash of water on stovetop until tender. Set aside.

Muffin mix:

2 cups SR flour + 5ml cinnamon + 200ml dextrose in a bowl

Whisk together 1 cup milk with 1 egg. Add 45g cooled melted butter & 45g light olive oil.

Add to dry ingredients: mix until just combined.

Add small tablespoon of batter to muffin tray, then top with a teaspoon of thick custard and a few pieces of apple. Top with another dollop of batter and then sprinkle remaining apple (if any) on top.

Bake for 20-25 mins