Chocolate & rhubarb muffins

Chocolate & rhubarb muffins

Total: 55 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 267 kcal
, Fat: 18 g
, Carbohydrate: 20 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Super-quick muffin mix

100g white flour
100g shelled ground almonds
100g sugar
100g white chocolate, broken into cubes
1parcel vanilla sugar
1tsp baking powder
2pinches salt
2 eggs
1dl milk
1dl sunflower oil
250g rhubarb peeled and diced (approx. 200 g)
2tbsp hazelnuts, roughly chopped

To bake

icing sugar to dust
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Utensils

12-hole muffin tin (each hole approx. 7 cm in diameter), filled with muffin cases or greased.

How it's done

Super-quick muffin mix

In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the eggs, milk and oil, stir in the rhubarb. Transfer the mixture into the prepared muffin tin. Sprinkle the nuts over the top.

To bake

Bake for approx. 35 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Dust with icing sugar.

How-tos

Peeling rhubarb

Peeling rhubarb

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