Cor Limey! Citrus Curd Muffins

I have been saving that appalling pun for an appropriate recipe, which seems to be some muffins that I made for breakfast this morning.

Today was my boyfriend’s family Christmas (his sister and her immediate family are abroad for Christmas), and there was a lunch party in Cheltenham to celebrate.  Due to the insanity of the cost of public transport in this country, it was considerable cheaper for us to hire a car and drive the round trip of just over 200 miles than travel by train or coach.   It is madness; surely something is very wrong here?    Ironically the major story on the evening Radio 4 news was on the success of the UN climate change talks in Cancun, how much less would we have contributed to global warming had we been travelling by public transport?

I am currently overloaded with limes, I needed to get one for recipe testing for Vanessa for her forthcoming book Prepped, and as around 30 were on offer for £1 in the market I bought in bulk. 

These muffins are zesty and refreshing, just the thing to wake you up in the morning, and to remind you of sunnier, warmer days.    I always make my muffins in a silicon tray, they never seem to stick.  If you are using a non flexible tin I would use liners as the lemon curd can be quite if it seeps out of the batter.  I usually make egg free muffins, I prefer the taste and it makes it easier to scale the amount of ingredients up or down this morning I made slightly more batter than usual to set us up for the journey.

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Print Recipe

5 from 1 vote

Citrus Curdy Muffins

Delicious and tart curd muffin with a perfect crumb

Servings: 6 muffins

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Ingredients

• 6 oz plain flour
• 2 oz  sugar
• Zest 1 lemon
• 1 tsp baking power
• pinch salt
• 6 oz milk (soy or regular)
• 2 oz  sunflower oil
• 6 tsp lemon curd

Instructions

• Whisk the oil and milk mixture with a fork.   Mix the dry ingredients.  Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).   Divide half the mixture out into the muffin pan, add a blob of lemon curd to each muffin and then top with the remainder of the batter.  Bake at GM5/190C/375F  for 20 – 25 mins until risen.
• Eat warm from the oven, but beware of hot scalding curd!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Citrus Curdy Muffins

Amount Per Serving (6 muffins)

Calories 264 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 34mg1%

Potassium 151mg4%

Carbohydrates 37g12%

Sugar 15g17%

Protein 4g8%

Vitamin A 45IU1%

Calcium 72mg7%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Baked Goods, Baking

Cuisine: Baking

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