Apple, Rhubarb and White Chocolate Muffins

Prep: 10 mins | Cook: 25 min | Serves: 12


100g unsalted butter

100g white chocolate

1/2 cup water

1 cup caster sugar

1 bunch rhubarb, chopped

2 1/2 cups self-raising flour

1 cup Angas Park Dried Apples, chopped

1 egg


  1. Place the butter and chocolate in a small saucepan and cook over low heat until melted.
  2. Place the water, sugar and rhubarb in a medium saucepan and bring to the boil. Simmer for 10 minutes until rhubarb is soft.
  3. Place the flour and apple in large mixing bowl and mix in egg. Stir through chocolate mixture and rhubarb.
  4. Spoon into a greased 12-cup capacity muffin tray and bake in a pre-heated moderately slow oven (150ºC-170ºC) for 20-25 minutes or until cooked through.