Rhubarb and white chocolate muffins
Makes 10 large muffins
150g caster sugar
2 large eggs
225g self-raising flour
150g white chocolate drops
Pre-heat oven to 225C. Clean the rhubarb, cut the ends off and peel off the fibrous skin. Cut the rhubarb into small chunks and set aside. Line a muffin tin with muffin cases.
In a mixer beat the butter and sugar together until creamy. Add the eggs and beat again. Add the flour and then the buttermilk.
Gently fold the chopped rhubarb into the mixture along with the white chocolate drops - work the dough gently and quickly. Pour the muffin mix into the muffin cases, up to the edge of the cases.
Bake for 20-25 minutes. Insert a metal skewer into the muffins to test whether they are cooked. The skewer will come out with a thin film of dough as the rhubarb creates a bit of moisture, but if you get a lot of dough on the skewer place the muffins back in the oven for a few more minutes.
Call to The Prince Bar & Kitchen, Athlone for some delicious homebaked treats. Tel (090 ) 6476666.