Chocolate & rhubarb muffins

Total time: 55m
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 267 Kcal, 5g Protein, 20g Carbohydrates, 18g Fat


  • Super-quick muffin mix
  • 100 g white flour
  • 100 g shelled ground almonds
  • 100 g white chocolate, broken into cubes
  • 100 g sugar
  • 1 parcel vanilla sugar
  • 1 tsp baking powder
  • 2 pinches salt
  • 2 eggs
  • 1 dl milk
  • 1 dl sunflower oil
  • 250 g rhubarb peeled and diced (approx. 200 g)
  • 2 tbsp hazelnuts, roughly chopped
  • To bake
  • icing sugar to dust
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), filled with muffin cases or greased.

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  • Super-quick muffin mix

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the eggs, milk and oil, stir in the rhubarb. Transfer the mixture into the prepared muffin tin. Sprinkle the nuts over the top.
  • To bake

    Bake for approx. 35 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Dust with icing sugar.

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