Rhubarb and White Chocolate Muffins

Serves 12

300g self raising flour
200g caster sugar
150g milk
150g sunflower or vegetable oil
2 eggs
1 tsp vanilla essence
100g rhubarb
12 squares of white chocolate
1. Set the Rayburn Ranger® lower oven to baking setting.

2. Measure the sugar and flour into a medium sized bowl.

3. Measure the milk and oil into a jug, add the eggs and vanilla essence and whisk together.

4. Pour into the dry ingredients and gently combine, taking care not to overmix.

5. Line a muffin tin with muffin cases. Divide the mixture between the cases.

6. Slice the rhubarb and divide the rhubarb pieces between the muffins.

7. Bake for 25 - 30 minutes.

8. Cool and serve immediately or store in an airtight container for up to 4 days.