Rhubarb Muffins Recipe

Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 pound rhubarb cut into small pieces; 1/2 cup sugar; 2 cups butter softened; 1 teaspoon vanilla extract; 1/2 lemon zested; 2 medium eggs; 1 2/3 cups flour all-purpse; 2 teaspoons baking powder; 1/4 cup ground almonds; 2/3 cup low fat milk; 2 ounces fondant icing pink; 2 ounces fondant icing yellow; cookie small butterfly or other, cutter; 1/3 cup powdered sugar; 2 1/2 tablespoons raspberry jelly; 2 1/2 tablespoons apricot jam; yellow food coloring red and; sugar pearls pink and white

Servings: persons

2/3 pound rhubarb cut into small pieces
1/2 cup sugar
2 cups butter softened
1 teaspoon vanilla extract
1/2 lemon zested
2 medium eggs
1 2/3 cups flour all-purpse
2 teaspoons baking powder
1/4 cup ground almonds
2/3 cup low fat milk
2 ounces fondant icing pink
2 ounces fondant icing yellow
cookie small butterfly or other, cutter
1/3 cup powdered sugar
2 1/2 tablespoons raspberry jelly
2 1/2 tablespoons apricot jam
yellow food coloring red and
sugar pearls pink and white

1
Preheat oven to 350u00b0F. Mix the rhubarb pieces with 1 tbsp sugar and set aside. In a bowl, beat 7 tbsp butter, vanilla extract, lemon zest, 1/2 cup sugar and a pinch of salt until creamy. Stir in the eggs one a time with a little flour then fold in the remaining flour, baking powder and almonds. Stir in the milk and finally mix in the rhubarb. Transfer to a lined 12 cup muffin pan and bake for about 25 mins. Cool on a wire rack.
2
Roll the pink and yellow fondant icing out to 1-inch thickness and, with the cookie cutter, cut out 6 butterflies of each color. Fold the wings up and rest on a piece of folded paper to set for 2 hours.
3
Beat the rest of the butter with the powdered sugar until creamy then divide in half. Mix one half with the raspberry jelly and a few drops of red food coloring and the other half with the apricot jam and a few drops of yellow food coloring. Transfer both to piping bags and use to decorate the muffins. Finish with the butterflies and a sprinkling of sugar pearls.

1275

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2/3 pound rhubarb cut into small pieces, 1/2 cup sugar, 2 cups butter softened, 1 teaspoon vanilla extract, and more.

Yes, Rhubarb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Muffins

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