Random Recipes April 2014 - A for Apple Custard Muffins (& Alphabakes!)

I'm typing fast to squeeze this post in before the Random Recipes challenge deadline. In fact, actually I've already missed it 2 days ago, but the very gracious Belleau Kitchen has given agreed to let me sneak in late - phew!

So, this month the Random Recipes and Alphabakes challenges merged, and we were tasked to bake something that randomly began with 'A'. Or indeed something random that began with 'A'.

I used a random number generator to select a book from my shelf… and it contained no 'A' recipes at all - which I'm secretly a little bit gutted about, since it was a Polish book of flavoured vodka recipes! Anyway, to play by the rules, I randomly picked another one, and got "Muffins" from the Australian Women's Weekly Sweet And Simple series.

Where's the custard? Good question...

And from the 'A' section, I randomly drew "Apple Custard Muffins" (page 41).

Now, don't get me wrong, there isn't anything really bad about these muffins, just that they didn't seem to be either a) apple-y or b) custard-y. Which was a little bit disappointing, since for once I did actually follow the recipe fairly closely, didn't substitute too many ingredients, or scale to a different recipe size.

I think they have loads of potential though. I may well give them another go, and instead of using the prepared apple pie filling suggested, I'd use some thick homemade apple puree. Not entirely sure about how to up the custard quotient - possibly using the same technique as this very good Rhubarb and Custard cake I made ages ago - big dollops of ready made custard swirled through.

Sticky & gooey apple topping - definitely the best bit

But, since I've not tried that yet, here's what I made this time!

Apple Custard Muffins (makes 12 large or 6 large and12 small)

• 250g self raising flour
• 125g wholemeal plain flour
• 30g custard powder
• 1 tsp ground cinnamon
• 100g dark brown soft sugar
• 1 egg
• 250ml non-dairy milk (almond works well)
• 60ml vegetable oil
• 1 tin (around 400g) apple pie filling (or equivalent weight of thick sweetened fruit puree)
• 2 tsp caster sugar

Preheat the oven to 180C (170C fan) and line the muffin tins with paper cases.
Stir together the flours, custard powder, cinnamon and brown sugar.
Whisk together the egg, oil, almond milk, and stir into the dry ingredients.
Reserve 2 tbsp of the apple pie filling, and stir the rest into the mixture too.
Divide between the prepared cases, and top with a little dollop of the apple mixture, and a small sprinkle of caster sugar before baking for around 30 mins until well risen.
Cool on a wire rack.

Smaller and more austere - the toddler snack version!

Obviously, you could also make these a whole lot more custard-y by serving them warm, with a dollop of custard for pudding!