Rhubarb & White Chocolate Muffins

278 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
948
FAT
158%
CHOL
79%
SOD
103%
Uploaded by: krus mynta

Comments

Delicious! Love it. Due to laziness I omitted the lemon zest, didn't miss it at all though.
ou mupo   •  27 Apr   •  Report
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Ingredients for 4 servings

200 grams rhubarb

100 grams white chocolate

100 grams butter, at room temperature

150 grams sugar

2 eggs

50 ml buttermilk

150 grams all-purpose flour

100 g ground almonds

1,5 tsp baking powder

1 vanilla bean

pinch of salt

zest of 1 lemon

flaked almonds (optional)

Preparation

1.

Wash and chop the rhubarb. Chop the chocolate, too and set both aside

2.

Mix flour, almonds, baking powder, lemon zest and salt in a bowl, set aside

3.

Split and scrape vanilla bean and mix the seeds into the sugar. Now beat butter and sugar together until well mixed. Then add the eggs one at a time and beat well

4.

Add the buttermilk and then the mixture of dry ingredients. Finally fold in rhubarb and chocolate

5.

Divide evenly into muffin tins and if you like sprinkle some flaked almonds on top. Bake at 200 degree celsius for about 15 minutes until golden and dry inside

6.

Enjoy

7.

(Slightly adapted from Anne's Food)

8.

Variations: Use redcurrants or raspberries instead of rhubarb

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