Recipe Lemon Curd Muffins

For the sugar coating microwave the lemon curd on high for 1 minute until melted. There will be some remaining lemon curd for topping. Bake for 20 25 minutes until golden.

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Preheat oven to 190c 375f and grease a 12 hole muffin tin.

Recipe lemon curd muffins. In a large bowl add the flour sugar baking powder bicarbonate of soda and salt. Spoon some muffin batter into each muffin case until they are about half full. In a large bowl combine the flour sugar baking soda and salt.

Bake in an oven preheated to 180 c gas mark 4 for about 30 minutes until golden brown. Line 6 large or 9 smaller muffin cups with paper liners. Line a muffin tin with 12 paper muffin cases.

In a jug measure out the oil yogurt and then add the eggs. Beat the egg sunflower oil milk and vanilla together in a beaker. In a medium bowl whisk together flour baking powder baking soda and salt.

Line a 12 cup muffin pan with paper liners. Put the sugar into a shallow bowl. Spoon half of the batter into prepared muffin cups a rounded tablespoon in each muffin cup.

Using a teaspoon spoon a dollop of lemon curd into the middle of each muffin case then cover with another spoon of the lemon curd batter. Preheat the oven to 190 c 375 f gas mark 5. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.

Spoon a some mixture into each muffin case and top with a generous teaspoonful of lemon curd. Sift the flour into a bowl and whisk in the chelsea caster sugar. In another bowl combine the eggs sour cream butter lemon zest and juice.

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