Monday, March 28, 2011

Rhubarb white chocolate muffins + a useful website

Rhubarb white chocolate muffins / Muffins de ruibarbo e chocolate branco

Having some rhubarb stalks left after making the compote, I needed a good recipe to use them, and something quick would be even better, since I had plans of watching a movie with my sister. There was a recipe for delicious-looking raspberry rhubarb muffins on "Flour" and adapted it a bit to get to the muffins you see on the picture – which were, indeed, delicious and super tender. :)

I found the rhubarb recipe really fast using “Eat Your Books” – I’ve been using this tool for over a month now and that has made my New-Year resolution of using my cookbooks more often a lot easier; I’m not getting a dime to tell you about the website – I just thought that many of you would find it as useful as I did. :)

Rhubarb white chocolate muffins
adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

1 ½ cups + 1 ½ tablespoons (225g) all purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
pinch of salt
1 egg
1 egg yolk
2/3 cup (133g) caster (superfine) sugar
¼ cup + 1 tablespoon (70g) unsalted butter, melted
½ cup (120ml) whole milk, room temperature
½ cup (130g) plain yogurt, room temperature
1 teaspoon vanilla extract
125g rhubarb, chopped
½ cup (93g) white chocolate chips

Preheat the oven to 180°C/350°F. Line twelve 1/3-cup (80ml) capacity muffin pans with paper liners.*

In a large bowl, sift together the flour, baking soda, baking powder and salt. In a medium bowl, whisk the egg and egg yolk with a fork. Add the sugar, butter, milk, yogurt and vanilla and whisk until well combined. Pour the liquid ingredients into the large bowl and mix lightly with a fork. Add the rhubarb and the white chocolate and mix, again with the fork – do not overmix the batter or you’ll end up with tough muffins. Divide the batter among the prepared pans and bake for 15-18 minutes or until risen and golden – a skewer inserted in the center of a muffin should come out clean.
Let cool in the pan on a wire rack for 5 minutes, then carefully remove from the pan and transfer to the wire rack to cool completely.

* I did not use paper liners and unmolding the muffins was complicated because some of the chocolate chips stuck to the pan

Makes 12

15 comments:

Karen said...

Perfect timing! As spring is unfolding here in my corner of the globe, rhubarb will be available very soon. I can't wait to try these!

Priya said...

Gorgeous muffins,simply irresistible..

Kelly-Jane said...

Oooh they looks gorgeous! I've got Flour and it's a fabulous book :)

shewhisks said...

The tartness of the rhubarb and the sweetness of the white chocolate marries so well! Your muffins are picture perfect, I will definately be making these soon. Going to have a look at that "Eat Your Books" website now!

Christina said...

What a great idea-rhubarb and white chocolate! The ultra tart fruit mellowed by the super sweet chocolate! I love it!

Andrea said...

First of all I have to say thank you for shearing this link, I have the same problem, I’m buying cook books like crazy and I never use them. They just sit on my shelves looking all pretty. :D :D
These muffins look so yummy and wonderful and I would love to try them, but unfortunately I can’t find any rhubarb here in Zagreb. I guess I could replace it with something else but that wouldn’t be the same.
Wonderful photos as always. :)

Min {Honest Vanilla} said...

Yummy on white chocolate instead! Love the little woody basket, I guess I shouldn't ask where you bought it from because I'm not in Brazil? :)

Bakelady said...

These muffins look gorgeous. Rhubarb is just coming up in my garden, and I am so tempted to make them. In fact, I am going to! Yum, Thanks for the recipe.

tinytearoom said...

Those muffins look so soft. My partner loves white chocolate. I must make a white chocolate muffin for him as a surprise.

Patricia Scarpin said...

Karen, I hope you like the recipe!

Priya, thank you!

Kelly-Jane, thank you! I love that book, too. :)

She Whisks, you are far too kind! Thank you!

Christina, thank you! The flavors go really well together.

Andrea, you are very kind, thank you! I have made several rhubarb recipes using strawberries instead - what if you try that? :)
Good luck!
xx

Min, actually, these are not from Brazil - they are from here:
http://www.thinkgarnish.com/store/scripts/default.asp
xx

Bakelady, thank you for stopping by!

Tiny Tea Room, thank you! I am sure he will love it. :)

Min {Honest Vanilla} said...

Hey Patricia, thanks for the tip :)

Xiaolu @ 6 Bittersweets said...

Obsessed with rhubarb, I am. This is definitely going on the to-try list :).

Michael Beyer said...

Interesting flavor combination!

Kristen said...

These are amazing. I used vegan versions of the ingredients and egg replacer, but they still came out beautifully. Great combination!

Patricia Scarpin said...

Kristen, that is great news! I'm so glad the recipe worked for you. Thank you for letting me know!
xx

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