Rhubarb and White Chocolate Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 140 g Butter (melted)
- 100 ml Natural Yogurt
- 2 Eggs
- 1 tsp Vanilla Extract
- 150 g Rhubarb (chopped into 1-2cm dice)
- 100 g White Chocolate Chunks
- 2 tbsp Demerara Sugar
Method
- Preheat the oven to 190ยฐc (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Place the plain flour, bicarbonate of soda and caster sugar in a large mixing bowl.
- In a jug whisk together the melted butter, yogurt, eggs and vanilla extract and pour into the dry ingredients. Mix gently with a wooden spoon to combine.
- Fold in the rhubarb and white chocolate chunks.
- Spoon into the paper cases then top with a little demerara sugar.
- Bake for 18 minutes. Allow to cool slightly before eating!