Rhubarb White Chocolate Muffins

I just harvested some of my rhubarb - I don't have a huge patch, but this is the third year so I think my plants will yield quite a bit. I have a lot of favorite rhubarb recipes, but it's always fun to try new things as well... and I wanted something portable, for an all-day visit to the zoo. This recipe originally had fresh mint in it, lots - but I didn't have any, and I wasn't so sure I would like it, so I decided to add in white chocolate instead. It was a super dry mixture, so I also added some filmjolk - use buttermilk instead if you'd like, or yogurt. I bet milk would work just as well. It's just to make it a little more batter-y, and less dough-y.

The finished muffins are amazing! They keep well too, and are nicely moist and tender inside. Titus didn't like the actual rhubarb pieces and picked them out as well as he could, but everyone else loved the combination of tart rhubarb and sweet white chocolate. Highly recommended!

Rhubarb White Chocolate Muffins
20 normal-sized muffins (baked in a 12-hole pan)

200 g rhubarb, in 5 mm slices
100 g butter, at room temperature
150 g sugar
100 g almonds, blanched and ground
2 eggs
50 ml buttermilk/filmjolk
150 g flour
1,5 tsp baking powder
1 tsp vanilla sugar
100 g white chocolate, chopped

Start by prepping the rhubarb, and grinding the almonds.

Beat butter and sugar together until well mixed. Add the almonds. Add the eggs, one at a time, and beat well. (You don't have to worry about the batter getting airy though - just well mixed. These are muffins, after all, and not meant to be too light.)

Add the buttermilk, flour, baking powder and vanilla sugar, and finally stir in the rhubarb and the white chocolate.

Divide into lined muffin tins.

Bake at 200 for 12-15 minutes, until golden and dry inside.