Chocolate & rhubarb muffins
Ingredients
for 12 pieces
100 g | white flour |
100 g | shelled ground almonds |
100 g | sugar |
100 g | white chocolate, cut into cubes |
1 parcel | vanilla sugar |
1 tsp | baking powder |
2 pinch | salt |
2 | eggs |
1 dl | milk |
1 dl | sunflower oil |
250 g | rhubarb, peeled and diced , approx. 200 g |
2 tbsp | hazelnuts, coarsely chopped |
icing sugar, to dust |
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.
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