Okay, I’ll admit it. I’m a You Tube junkie. I find it fascinating to watch people go through their daily routines, and I absolutely love beauty and lifestyle videos. I spend most of my day either reading or on the computer, and my perfect way to wind down in the evening is to watch someone talk passionately about anything from a new lipstick to global issues. So, it should be no surprise that I adore Tanya Burr. Tanya’s videos are on lifestyle and beauty and she exudes positivity, making her videos a joy to watch. Her fellow Youtuber husband, Jim Chapman, is equally enjoyable and he creates lifestyle and men’s fashion videos. Plus, their miniature dachshund Martha is simply the cutest.
Tanya recently published a book of baking recipes and I bought it the other week. You can buy it here. Apart from the beautifully styled photographs, the aspect I enjoy most about this recipe book is that the recipes are ones I would actually like to make (and eat), and they are very straightforward.
This week, I tested Tanya’s rhubarb and custard muffins and they were a complete success! My only modification is that I didn’t have enough rhubarb so I substituted 100 grams of chopped strawberries, which worked great. I highly recommend this book to baking novices and experts alike!Ingredients
300g. rhubarb chopped into chunky pieces (I substituted in 100g. of chopped strawberries)
35g. caster sugar
300g. self-raising flour
150g. soft light brown sugar
1tsp. vanilla extract
2tbsp. vegetable oil
100ml. ready-made custard
Preheat the oven to 180C. Line a twelve hole muffin tin.
Place the chopped rhubarb and strawberries in a bowl and cover with the caster sugar. Let it macerate for 15 minutes.
Mix together the flour and brown sugar, then add the vanilla extract, buttermilk, egg, and oil, and combine to make a smooth batter. Add the rhubarb and strawberries, reserving 12 rhubarb pieces to decorate, and fold into the mixture.
Divide half of the batter between the muffin cases, then top each hole with a spoonful of custard. Add the remaining batter to each case to cover the custard, then top with a rhubarb piece.
Bake for 25 minutes, or until golden. Cool on a wire rack.