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. I think I had thought that I could make the Miele Microwave Curd with the spare ones, but do not currently have the fridge space to store it.
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.
Delicious and tart curd muffin with a perfect crumb
- 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
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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.
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Eat warm from the oven, but beware of hot scalding curd!
Sarah, Maison Cupcake
These sound brilliant and egg free too. I really must make some of that curd at home, I especially like the idea of doing it with lime.