RHUBARB MUFFINS WITH CRUMBLE TOPPING AND LEMON ICING
My children love muffins. This year to give them joy on Children’s Day I prepared fluffy, moist muffins with rhubarb, a crunchy crumble topping and lemon icing. They were excellent and everybody, not only the children, liked them.
- 3 long sticks of rhubarb
- 2 tablespoons brown sugar
- Dough:
- 250 g cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 150 g brown sugar
- 1 teaspoon vanilla essence
- 250 ml milk
- 60 ml oil
- 1 egg
- a pinch of salt
- Crumble topping:
- 40 g butter
- 80 g cake flour
- 40 g caster sugar
- Icing:
- 6 tablespoons caster sugar
- juice from one lemon
Heat the oven up to 190°C. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Make the crumble topping: mix all the ingredients and knead them until you have the consistence of wet sand.
Clean the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with sugar and leave for half an hour.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda, salt and millet groats. Mix together the oil, milk and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in.
Put the dough into some paper muffin moulds up to 2/3 of their height, and put the pieces of rhubarb on the top. Sprinkle with the crumble topping.
Bake for 20-25 minutes.
Make the icing: mix the lemon juice with the caster sugar.
When the muffins are cold, decorate them with the lemon icing.
Source and Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/
