Rhubarb and White Chocolate Muffins

These little guys were made last Sunday and the only evidence left of them after Tuesday was the empty bowl - I had managed to eat about 2 of them!  Somebody must think that my head is zipped up the back if I believe his story of 'they went bad and I had to throw them out'!

Rhubarb and White Chocolate Muffins
150g caster sugar
80g butter, softened
2 large eggs
225g self-raising flour
150g butter milk
400g rhubarb, cleaned
150g white chocolate, roughly chopped
Preheat oven to 225C.  (I was a bit scared of cooking muffins at this temp but it didn't have any adverse effects, I think it needs to be that hot to ensure that the rhubarb cooks as well as the muffin batter).

Beat the butter and the sugar until creamy. Add the eggs and beat to combine. Add the flour, then the butter milk.

Cut the rhubarb stalks into small slices, then fold into the batter. Add the white chocolate and work into the dough gently and quickly.

Line a muffin tray with paper cups, fill with the mixture. (Again, I was a bit worried about the amount of rhubarb in the paper cases as opposed to the muffin mixture but during cooking the rhubarb shrinks and the batter expands and it all works out well in the end!)

Bake for 20 - 25 minutes.

Makes 16 muffins
The Passionate Cook

The Passionate Cook also gives a good tip to store them overnight in the cooled oven so the crust doesn't go soggy from the rhubarb.  We enjoyed these warm from the oven but they are very nice the next day too - I couldn't pass comment on what they are like after that becasue they apparently 'went bad'!