Citrus Curdy Muffins
Delicious and tart curd muffin with a perfect crumb
Servings: 6 muffins
- 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
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.
Serving: 6muffins | Calories: 264kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 34mg | Potassium: 151mg | Sugar: 15g | Vitamin A: 45IU | Calcium: 72mg | Iron: 1.4mg