Rhubarb muffins
Ingredients
100 g rhubarb, chopped
100 g almond paste
150 g butter or margarine
75 g Dansukker Light Muscovado sugar
1 g salt
3 eggs
60 g plain flour
30 g potato starch
3 g baking powder
1 tsp Dansukker Vanilla Sugar
50 g white chocolate, chopped
40 g chopped almonds
Decoration
Dansukker Icing Sugar
Instructions
Grate the almond paste and mix it with the butter, muscovado sugar and salt. Stir in the eggs one at a time. Mix together the two flour types, baking powder and vanilla sugar and stir into the mixture. Add the almonds, chocolate and chopped rhubarb. Pour the mixture into muffin cases or a muffin pan. Bake in the centre of the oven at 180°C for approx. 30 minutes. Dust with icing sugar to serve.
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