Rhubarb Muffins
The sharp taste of the rhubarb makes a very tasty contrast to the sweet flavour of white chocolate, with the almonds adding a delightful crunchiness. These muffins are a perfect addition to any summer party.
- 24 servings
Ingredients
- 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
Method
Step 1
Heat the oven to 175 °.
Step 2
Beat butter and sugar in a bowl to make a creamy mixture. Beat the eggs into the mixture, one at a time.
Step 3
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.
Step 4
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.
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Rhubarb Muffins