May Day is fast approaching, and so is the traditional deathly all-nighter that many Oxford students will be attempting, followed by the angelic singing beneath Magdalen’s Great Tower at 6 am. These May Day Muffins are the perfect fuel if you do decide to take on this challenge, whilst giving more sensible students a delicious taste of spring, using rhubarb, one of spring’s finest ingredients. Reminiscent of one of England’s favourite desserts, the tart rhubarb is complemented by the sweetness of the custard, making these muffins, like the May Day Celebrations, unmissable!
Makes an estimated 20 muffins
2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g caster sugar
400g self-raising flour
1tsp of salt
300g of rhubarb, washed and chopped into 1cm peices
Carton of custard
Icing sugar (optional) for dusting
These May Day Muffins are the perfect fuel
Heat the oven to 200°C/180°C fan/ gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl, beat the eggs with a whisk or electric mixer.
Add 125ml vegetable oil and 250ml semi-skimmed milk, and beat until just combined, then add 250g of caster sugar and whisk until you have a smooth batter.
Sift in 400g self-raising flour and 1 tsp salt, then mix until just smooth. Be careful to not overmix the batter!
Stir in the chopped rhubarb until well incorporated.
Fill the muffin cases 2/3 full and bake for 20-25 minutes, until the muffins are risen, firm to the touch, and a skewer inserted in the middle comes out clean.
Leave the muffins in the tin to cool for a few minutes and transfer to a wire rack to cool completely.
Use a knife to cut circles out of the muffins, and then spoon custard into the holes, before replacing the lids on the muffins.