- 250 g Butter
- 240 g Caster Sugar
- 4 Eggs
- 300 g Rhubarb Cut Into Chunks
- 100 g Coarsely Chopped White Chocolate
- 300 g Wheat Flour
- 100 g Chopped Sweet Almonds
- 1 tsp Baking Powder
Heat the oven to 175 °.
Beat butter and sugar in a bowl to make a creamy mixture. Beat the eggs into the mixture, one at a time.
Mix the rhubarb chunks and the white chocolate with 1 tsp of flour. Mix the almonds and baking powder with the rest of the flour and stir into the egg mixture along with rhubarb and chocolate until smooth.
Set out 24 muffin mould cases and fill each one ⅔ full. Bake in the middle of the oven for about 20 minutes until the muffins are golden brown.