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