This month over at Sweet and Simple Bakes I presented this delicious recipe for Lemon Curd Muffins. These were very easy and quick to make up and I love the tartness of the lemon curd topping with the flavour creeping in once more as you hit the middle of the sponge. A delectable muffin that all you lemon lovers out there would love! I'm looking forward to seeing another great round-up and reading everyone's entries. Please pop over to Sweet and Simple Bakes to view more muffin entries!
Lemon Curd MuffinsMakes 12 Muffins
Ingredients
200g/7oz self-raising flour
100g/3 ½ oz golden caster sugar
1 large egg
75ml/3fl oz sunflower oil
150ml/5fl oz milk
½ tsp vanilla extract
60ml/12 tsp lemon curd
For the sugar coating:
60ml/4 tbsp lemon curd
50g/2oz golden caster sugar
Heat the oven to 190oC/375oF/gas 5. Line a 12 hole muffin tin with paper cases.
Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture.
Bake for 10-15 minutes until risen and firm.
For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on top of each muffin and dip the tops of each one in sugar to coat the tops.
