Rhubarb Muffins

• 2/3 lb rhubarb, cut into small pieces
• 1/2 cup + 1 tbsp sugar
• 2 cups butter, softened
• 1 tsp vanilla extract
• 1/2 None lemon, zested
• 2 None medium eggs
• 1 2/3 cups all-purpse flour
• 2 tsp baking powder
• 1/4 cup ground almonds
• 2/3 cup low-fat milk
• 2 oz pink fondant icing
• 2 oz yellow fondant icing
• None None small butterfly or other cookie cutter
• 1/3 cup powdered sugar
• 2 1/2 tbsp raspberry jelly
• 2 1/2 tbsp apricot jam
• None None red and yellow food coloring
• None None pink and white sugar pearls

1. Preheat oven to 350u0b0F. 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.

rhubarb, butter, vanilla, lemon, eggs, flour, baking powder, ground almonds, lowfat milk, cutter, powdered sugar, raspberry jelly, apricot, red, white sugar

Taken from recipes-plus.com/api/v2.0/recipes/17925 (may not work)