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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Dansukker's Fairtrade Muscovado Sugar is made from sugar cane from Mauritius and comes in two different kinds. The light sugar calls to mind butter toffee, while the dark sugar has hints of liquorice.
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