muffins

Makes 8 -10 muffins:

For the crumble:
100g flour
50g sugar
50g cold butter (unsalted)
For the muffins:
200g LINDT Excellence 70 %
250g rhubarb
2 eggs
75g icing sugar
200ml milk
100g sunflower oil
A pinch of salt
Seeds of 1 vanilla pod
200g flour
1 tablespoon cocoa powder
1 teaspoon baking powder
Preparation
For the crumble, mix the flour, sugar and butter and knead until crumbly.
Peel the rhubarb and cut into small pieces. Place muffin cups into a
muffin baking tray. Break the chocolate into small pieces and melt
in a bain-marie.
Preheat the oven to 180˚C. In a large bowl stir together the eggs, sugar,
milk, oil, a pinch of salt and the vanilla pod seeds. Add half the
melted chocolate (100g) and stir in well. Mix the flour and baking
powder with the cocoa, sieve over the mixture, and then fold in
loosely with a large spoon.
Put the dough into the muffin cases. Press the rhubarb pieces into the
dough, and then spread over the crumble, before baking in the oven
for 20–25 minutes.
Allow the baked muffins to cool down before pouring the remaining
melted chocolate (100g) over them.
Makes 8-10 Muffins.
Preparation Time:
About 30 minutes + approx 20-25 minutes baking time