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What you’ll need

Protein Muffin Base Mix

400g Protein Muffin Base Mix

water

1 cup water

oil

4 tablespoon vegetable

eggs

2 large eggs

rhubarb

1 stalk rhubarb, chopped

white chocolate

⅓ cup white chocolate baking chips

For the topping

rhubarb

to serve rhubarb

white chocolate

to serve white chocolate

1

Pre-heat the oven to 190oC (180oC fan-forced).

2

Grease a muffin tin or line with muffin liners.

3

Cut the stalk of rhubarb into small pieces, toss in caster sugar and bake in the oven for 30 minutes.

4

Whilst the rhubarbs are cooking you can prepare the muffins mix. In a mixing bowl, combine all ingredients with electric mixer using the whisk attachment for 1 minute. Scrape down the sides of the bowl and whisk for another 2 minutes, until the batter is combined with no lumps.

5

Stir in the cooked rhubarb pieces and chocolate chips.

6

Use a spoon to divide the batter evenly between 8 cups.

7

Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.

8

Top with rhubarb and white chocolate chips, enjoy!