Rhubarb muffins with white chocolate

Name: Rhubarb muffins with white chocolate
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 300 g Rhubarb; 100 g white chocolate; 350 g Flour; 1 package Baking Powder; 1 pinch Salt; 75 g Sugar; 2 Eggs (size M); 200 ml Milk; 100 ml Oil; 7-10 Tbsp Paper baking cups

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

300 g Rhubarb
100 g white chocolate
350 g Flour
1 package Baking Powder
1 pinch Salt
75 g Sugar
2 Eggs (size M)
200 ml Milk
100 ml Oil
7-10 Tbsp Paper baking cups

Directions

1
Clean, wash, cut the rhubarb into pieces and drain. Cut off a thin slice of the chocolate with a peeler for decoration. Chop the rest of the chocolate.
2
Mix flour, baking powder, salt, sugar and chocolate in a bowl. Whisk eggs and milk. Add egg mixture and oil to the flour mixture. Using the whisk of the hand mixer, whisk briefly to a smooth dough. Carefully fold in the rhubarb.
3
Place paper baking cups in the 12 troughs of a muffin tin. Spread the dough with a tablespoon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 25-35 minutes. Leave to cool in the tin for about 10 minutes. Remove the muffins from the tin and let them cool down on a cake rack. Decorate cooled down muffins with chocolate shavings.