Rhubarb muffins with white chocolate

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Let rhubarb thaw at room temperature. Cut a thin slice of the chocolate with a peeler for decoration. Chop the rest of the chocolate. Mix flour, baking powder, salt, sugar and chocolate in a bowl. Whisk eggs and milk. Add egg mixture and oil to the flour mixture. Mix briefly with the whisk of the hand mixer to a smooth dough.

2. 2

   Dab rhubarb dry and fold in carefully. Place paper baking cups in the 12 holes of a muffin tin. Spread the dough with a tablespoon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 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

3. 3

   40 minutes waiting time

Nutrition Facts

KCAL
270 kcal

CARBS
33 g

FATS
13 g

PROTEINS
6 g