What you’ll need
400g Protein Muffin Base Mix
1 cup water
4 tablespoon vegetable
2 large eggs
1 stalk rhubarb, chopped
⅓ cup white chocolate baking chips
For the topping
to serve rhubarb
to serve white chocolate
Pre-heat the oven to 190oC (180oC fan-forced).
Grease a muffin tin or line with muffin liners.
Cut the stalk of rhubarb into small pieces, toss in caster sugar and bake in the oven for 30 minutes.
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.
Stir in the cooked rhubarb pieces and chocolate chips.
Use a spoon to divide the batter evenly between 8 cups.
Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.
Top with rhubarb and white chocolate chips, enjoy!
