Tart rhubarb works brilliantly with the sweet white chocolate in these delicious and simple muffins.
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Serves 12
- 300g self raising flour
- 200g caster sugar
- 150g milk
- 150g sunflower or vegetable oil
- 2 eggs
- 1 tsp vanilla essence
- 100g rhubarb
- 12 squares of white chocolate
1. Set the Rayburn Ranger® lower oven to baking setting.
2. Measure the sugar and flour into a medium sized bowl.
3. Measure the milk and oil into a jug, add the eggs and vanilla essence and whisk together.
4. Pour into the dry ingredients and gently combine, taking care not to overmix.
5. Line a muffin tin with muffin cases. Divide the mixture between the cases.
6. Slice the rhubarb and divide the rhubarb pieces between the muffins.
7. Bake for 25 - 30 minutes.
8. Cool and serve immediately or store in an airtight container for up to 4 days.
