Mum has a lot of rhubarb growing in the garden which explains why you will see me posting a number of different recipes using it. We are struggling to eat it as quickly as it is growing! These muffins are really yummy and moist and make the perfect treat with a mid-morning coffee.
For the batter:
✔️ 310g plain flour
✔️ 100g caster sugar
✔️ 70g light muscovado sugar
✔️ 1/4 tsp salt
✔️ 1 tbsp baking powder
✔️ 60g ground almonds
✔️ 120g milk
✔️ 2 eggs
✔️ 50g amaretto
✔️ 100g butter
For the filling:
✔️ 200g rhubarb chopped in to 5mm pieces
✔️ 150g white chocolate
For the topping:
✔️ 50g flaked almonds
Preheat the oven to 180c (160c for a fan oven) and line a 12 muffin tray with paper cases.
Combine the milk, eggs and amaretto together in a bowl and mix together well. Melt the butter in the microwave and add to the mixture, alongside sifted flour, both sugars, salt and baking powder, then stir in the ground almonds.
Fold the rhubarb and white chocolate in to the mixture and then evenly divide between the 12 muffin cases. Sprinkle evenly with the flaked almonds and bake for 24-26 minutes until well risen and the muffins spring back when pressed with a finger.
Transfer to a wire rack to cool down, then enjoy!
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