White chocolate and rhubarb muffins
Preparation time: 10 minutes
Baking time: 25 minutes
150g (5oz) fresh rhubarb, diced
50g (2oz) caster sugar
2 tbsp orange juice
75g (3oz) white chocolate, chopped
175g (6oz) plain flour
1 tsp baking powder
1 large egg, beaten
100ml (3½floz) milk
50g (2oz) golden caster sugar
50g (2oz) butter, melted
1/2 tsp vanilla extract
2 tbsp Demerara sugar
1 Preheat the oven to 200°C/R6. Line a muffin tin with 8 cases. Place the rhubarb in a small frying pan along with the sugar and orange juice. Gently heat, stirring occasionally and simmer for 5 minutes until tender and most of the liquid has been cooked off. Tip into a sieve to drain.
2 In a large bowl, combine the chocolate, flour and baking powder. Beat together the egg, milk, sugar, butter and vanilla extract. Pour into the flour mixture along with the rhubarb and combine briefly. Don’t be tempted to over-work. A lumpy mixture will give better results.
3 Spoon into the prepared muffin cases and scatter with the Demerara sugar. Bake for 20-25 minutes until golden and risen. Test with a skewer to see if they’re ready. Cool on a wrack before serving. They should keep well in an airtight container for a few days.