We're still trying to use up rhubarb around here. One of our neighbours keeps leaving it on our doorstep. Which is lovely, but there's only so much rhubarb two people can eat! I had an idea that rhubarb and white chocolate might work well together, so went hunting for recipes. Unfortunately, almost everything I found involved buttermilk, which isn't the easiest thing to find here. So I did a bit of adapting, and came up with this:
Rhubarb and White Chocolate Muffins
- 2 cups flour
- 4 tsp baking powder
- generous pinch of salt
- 1/2 tsp cinnamon
- 1/2 cup white/castor sugar
- 100 grams melted butter
- 1 cup milk
- 1 egg
- 1 1/2 cups rhubarb, chopped into 1-2cm pieces
- 3/4 cup white chocolate buttons
Preheat oven to 220C, or 430F. This might seems hot for baking, but rhubarb is hard stuff and if it's not that hot you'll have lovely cooked muffins with rock hard bits of rhubarb in them. Prepare a 12 muffin tin. Sift together dry ingredients (flour, baking powder, salt, cinnamon, sugar). Separately, combine melted butter, milk and egg, whisking well. Add liquid, rhubarb and chocolate to dry ingredients. Mix gently, being careful not to overmix! It should still be lumpy and slightly floury. Split mixture evenly between muffin cups and bake for 12-14 minutes until muffin's spring back slightly when pressed.
Hope you enjoy! They're lovely warm (though just as nice cold).