White chocolate, amaretto, almond and rhubarb muffins
310g plain flour
100g caster sugar
70g light muscovado sugar
1 tbsp baking powder
60g ground almonds
120g milk
2 eggs
50g amaretto
100g butter
200g rhubarb, chopped into 5mm dice
150g white chocolate
- Preheat oven to 180 degrees C (fan 160), line 12 muffin tin sections.
- Sift the flour, sugar and baking powder into a large bowl and stir in the ground almonds
- Combine the milk, eggs and amaretto in a medium sized bowl and beat well with a fork
- Melt the butter, then add all the ingredients together and fold together until just combined
- Fold in the rhubarb and white chocolate
- Divide evenly into the muffin tin sections and bake for around 25 mins
- Cool on a wire rack and then enjoy!
The next post will be from Kerala, likely to also be food related after a few Keralan cooking lessons!
