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.
Ingredients (12 muffins)
dough
250g of flour
1 teaspoon of baking powder
half a teaspoon of baking soda
150g of brown sugar
1 teaspoon of vanilla essence
250ml of milk
60ml of oil
1 egg
a pinch of salt
crumble topping
40g of butter
80g of flour
40g of caster sugar
other ingredients:
3 long sticks of rhubarb
2 tablespoons of brown sugar
icing
6 tablespoons of caster sugar
juice from one lemon
Heat the oven up to 190C. 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, and salt. 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.
