Muffins are something we always see on our trips to America and something I love to eat! I love the flavour of rhubarb and wanted to pair it with white chocolate to offset its tartness slightly and it worked perfectly In this recipe!
It is very easy to make these muffins and it’s all made in a bowl so no need to get the stand mixer out for this recipe!
The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.
To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then out muffin liners/ cupcake liners in a muffin tray. I used a Wilton available on Amazon
Weigh all the flour, baking powder and caster sugar into a large bowl.
The add the egg, sour cream, oil, milk and vanilla extract.
With a hand whisk mix until smooth and there are no traces of flour.
Fold in the rhubarb and white chocolate chips.
Then divide the mixture equally between the liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Rhubarb & White Chocolate Chip Muffins
Sarah’s servings: 10 Muffins or 12 Cupcakes
Baking time: 30 minutes
Sarah’s skill: Easy
Ingredients:
185g Plain flour
1 Tsp Baking powder
125g Caster sugar
1 Large egg
65g Sour cream
115ml Sunflower/ Vegetable oil
75ml Milk
1tsp Vanilla extract
100g Rhubarb
100g White chocolate chips
Method:
Pre-heat the oven to 190 degrees centigrade (170 degrees fan).
Put muffin liners/ cupcake liners in a muffin tray.
Weigh all the dry ingredients into a large bowl then all all the wet ingredients and with a hand whisk mix until smooth.
Fold in the white chocolate chips and rhubarb then divide the mixture equally between the liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Equipment Used
Sarah’s extra slice…..
You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.
The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.
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