Chocolate Rhubarb Muffins


Total time: 55m
Preparation Time: 20m

Servings
For 12 pieces


Nutritional Information

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


Ingredients

  • Speedy Dough
  • 100 g white flour
  • 100 g shelled ground almonds
  • 100 g white chocolate, cut into cubes
  • 100 g sugar
  • 1 bag vanilla sugar
  • 1 tsp. baking powder
  • 2 pinches salt
  • 2 eggs
  • 1 dl milk
  • 1 dl sunflower oil
  • 250 g rhubarb, geschält, in Würfeli (ergibt ca. 200 g)
  • 2 EL hazelnuts, grob gehackt
  • Bake
  • icing sugar to dust
  • Utensils
  • Für ein Muffinsblech mit 12 Vertiefungen von je ca. 7 cm Ø, mit Papier-Backförmchen ausgelegt oder gefettet

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Instructions

  • Speedy Dough

    In a bowl, mix the flour with all the other ingredients up to and including the salt.
  • Bake

    Mix in the eggs, milk and oil, stir in the rhubarb. Spoon the dough into the prepared muffin tray. Sprinkle the nuts over the top. 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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