As part of my 'pay it forward' (lemon curd) plan I had planned to make lemon tarts for my staff on Monday but after finding this recipe on the River Cottage Website I knew this had to be the better option!
The muffins are beautifully light and fluffy. Next time I make them I would add more lemon curd in each one.
I also added a topping by brushing over
hot lemon curd and then sprinkling over caster sugar. Yum!
I just hope they are still fresh for tomorrow's morning tea.
Lemon Curd Muffins
- * 225g plain flour
- * 2 tsp baking powder
- * A good pinch of sea salt
- * 100g caster sugar
- * 1 medium egg
- * 125g plain yoghurt
- * 125ml whole milk
- * 75g unsalted butter, melted and slightly cooled
- * 150g lemon curd
1. Put 12 large paper cases into a muffin tray. Put the flour, baking powder, salt and caster sugar in a large bowl and whisk lightly to aerate and combine.
2. Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.
3. Spoon a some mixture into each muffin case and top with a generous ½ teaspoonful of lemon curd. Add a final spoonful of muffin mixture to encase the lemon curd and three-quarters fill the cases.
4. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm.
