These are tasty when eaten normally, but fresh from the oven. Wow!
Key part to this recipe is the Lemon Curd. Easy to make fresh and so much tastier.
Lemon Curd
Ingredients
4 lemons
200g caster sugar
100g butter
4 eggs
Directions
1. Place the butter, lemon juice, lemon zest and sugar in a heat proof bowl and place over a bowl of simmering water. Never boiling the water as it might get water into the mix.
2. When the butter mix is melted, keep stirring until the sugar is dissolved. Then slowly add the beaten eggs.
3. Keep stirring until the curd thickens, able to form streaks. If it overheats it can cuddle and undercooked it goes runny . Test it on the back of a spoon.
Muffins
Wet Ingredients
- 50 ml rapeseed oil
- 150ml low fat yogurt
- 2 eggs
- 10ml milk
- Zest of lemon
Dry Ingredients
- 250g Self Raising Flour
- 1 tsp bicarbonate of soda
- 100g golden caster sugar
- 100g blueberries
Directions
1. Place all the wet ingredients into a bowl and whisk to form a very runny liquid batter. Make sure the oil and yogurt have blended.
2. In a separate bowl mix all the dry ingredients, making sure not to bash the blueberries. Be gentle.
3. Pour the wet mix into a well in the centre of the dry mix. Then gently fold until all the dry mix is consumed. If it's too dry you can add more milk, a spoonful at a time.
4. Put into 12 lined muffin tin, then carefully top with a spoonful of lemon curd. Using the small spoon to make a pit at the same time.
5. Sprinkle the top with some more caster sugar the put into a hot 180/160c fan oven and bake for 22 minutes. Check cooked with skewer.
Serve warm
