A Delicious recipe for custard filled muffins. Great enjoyed with a hot coffee.
For the custard: In a heavy saucepan over medium heat, stir together and bring to a boil the milk and 1/4 cup of sugar. In a new bowl whisk together the egg yolks and egg. Stir together the rest of the sugar and cornstarch; then stir them into the egg. Spoon out a bit of the hot mixture onto the eggs and stir them so they do not cook. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Preheat oven to 425 degrees. Grease or line 12 muffin tins
Mix all dry ingredients together in a large bowl.
Mix eggs, milk and melted butter in another bowl. Mix liquid ingredients into dry ingredients. Stir just to blend. Pour batter into prepared muffin tins.
Bake 25-30 minutes. let cool slightly then tear off tops. place tops back until cooled then fill with cold custard before serving.