LEMON CURD FILLED MUFFINS
Soft, lemon muffins made with yoghurt and filled with gorgeous pockets of oozing lemon curd in the centre.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 190C/375F and grease a 12 hole muffin tin.
- Place the flour, sugar and lemon zest into a large bowl and stir until just combined.
- Place the lemon juice, yoghurt, vegetable oil, eggs and vanilla extract into a jug and beat lightly.
- Pour wet into dry and mix by hand until just combined and there are no lumps of flour - don't be tempted to overmix your batter otherwise you'll have rubbery muffins!
- Fill each muffin hole half way and then place 1/2tbsp of lemon curd into each muffin hole, pressing it into the batter ever so slightly.
- Top each muffin with the remaining batter, each hole should be filled level.
- Place in the oven for 15-20 minutes until risen, golden around the edges and an inserted skewer into the centre comes out clean.
- Leave to cool in the pan for at least 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, muffins will keep in an airtight container, at room temperature for 4 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
