Rhubarb Muffins

• 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 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, sugar, butter, vanilla, lemon zested, eggs, flour, baking powder, ground almonds, milk, fondant icing pink, cutter, powdered sugar, raspberry jelly, apricot, yellow food coloring red, sugar

Taken from www.yummly.com/recipe/Rhubarb-Muffins-1411117 (may not work)