White-Chocolate Rhubarb Muffins

The batter tastes like sugar cookies and the white-chocolate helps balance the tartness of the rhubarb

Note: Very Dense

Ingredients

                                           

3/4 cup sugar	1 tsp baking powder
1/3 cup and 1 T butter	5 oz buttermilk
2 large eggs	3/4 lb rhubarb (if you add to much it becomes dense)
2 cups flour	6 oz white-chocolate (roughly chopped or chips)

Directions
Preheat oven to 425°F

Beat the butter and sugar until creamy. Add the eggs one at a time and beat for 30 seconds a piece.

Add the flour, then the buttermilk

Clean the rhubarb by generously cutting the ends of the stalks, then peeling off the fibrous skin.  Cut the rhubarb stalks into small bits, then fold into batter.  Add white-chocolate and work into the dough gently and quickly.

Line a regular size muffin tray with paper cups, fill the cupcake/muffin mixture up to the edge.  The rhubarb will take a lot of space initially then shrink as it cooks, while the dough will rise a little - leaving the muffins level with the edge of the paper.

Bake for 20 - 25 minutes - insert a toothpick to test doneness

Source: The Passionate Cook and Team Nelson