LEMON CURD AND CREAM CHEESE MUFFINS

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Lemon Curd and Cream Cheese Muffins image

This recipe comes from the Daily Mail's Leith's Recipe of the Day. I made some yesterday for our Brownie Pack's Tsunami fundraising event and they, along with my brownies (I used Recipe no 13729 - not my recipe! But a good one!) were sold out. Try them for something different. I did need more than the amount below of lemon juice for the glaze. The recipe says "10 minutes" prep time. I think they're talking about professionals. I'm "just" a housewife - it took me a while longer. But worth it.

Provided by Sherrie-pie

Categories     Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

170 g plain flour
1 1/2 teaspoons baking powder
70 g caster sugar
2 finely grated lemons, zest of
125 ml milk
1 egg, beaten
50 g butter, melted and cooled
2 tablespoons lemon curd
1/4 teaspoon vanilla essence
55 g cream cheese
20 g icing sugar
2 1/2 teaspoons lemon juice
55 g icing sugar, sieved

Steps:

  • Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
  • Sift flour, baking powder and caster sugar together.
  • Add lemon zest.
  • Mix together the milk, egg, butter, lemon curd and vanilla essence.
  • Mix together the cream cheese and icing sugar in a seperate bowl.
  • Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
  • Put 1 tablespoon of the muffin mix into the base of the muffin pans.
  • Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
  • The tins should be almost full to the top.
  • Bake in the centre of the preheated oven for 20 minutes.
  • Prepare the glaze by mixing the icing sugar and lemon juice together.
  • Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.

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