Spiced rhubarb and custard muffins

I have a sweet tooth and love this rhubarb and custard combo. The hazelnuts can be replaced with almonds or walnuts.

Makes 12 regular muffins

2 Tbsp custard powder

¼ cup caster sugar

1 cup milk

1 tsp vanilla

3 cups finely chopped rhubarb 120g brown sugar

2-3 tsp ground mixed spice 250g yoghurt

1 egg

75g melted butter

300g self-raising flour

2 Tbsp raw sugar

2 Tbsp chopped hazelnuts

1 Heat oven to 180C. Place 12 paper muffin cases in a muffin tray and lightly grease with baking spray.

2 In a small saucepan mix the custard powder, caster sugar, milk and vanilla. Bring to the boil, whisking all the time. Continue to whisk for 2 minutes. Tip out into a bowl and allow to cool.

3 Mix chopped rhubarb, sugar and mixed spice together in a medium-sized bowl. 4 Whisk together yoghurt, egg and melted butter, add to rhubarb then add in the flour. Stir together until just combined, do not over mix.

5 Spoon mixture to half fill muffin cases. Make a small indentation then spoon in cool custard. Top with remaining muffin mix. 6 Mix together raw sugar and chopped nuts, sprinkle over top of muffins. Bake for 20–25 minutes.

7 Allow to cool a little then place on a wire cooling rack. When completely cool, store in an airtight container.