I can eat lemon curd by the jar, spoonful after luscious spoonful!! I should enter a lemon curd eating competition as I could probably eat a full jar in five minutes or less! The last batch I made I used vanilla sugar which gave it a slightly different taste layer and it looks so pretty with all the little black flecks through it. I came across this gorgeous muffin recipe a few weeks ago when @Channel4Food had it as their recipe of the day and I have been looking forward to trying it so today was the day! I have always loved River Cottage recipes as its all about good wholesome food and they always turn out well. I think its worth using homemade curd as it just tastes so much better than anything shop bought you will find.
- 225g plain flour
- 150g lemon curd
- 125g natural yoghurt
- 125ml whole milk
- 100g caster sugar
- 75g unsalted butter, melted and slightly cooled
- 1 medium egg
- 2 tsp baking powder
- pinch of salt
Preheat oven to 180 degrees and line a 12 hole muffin tin
Put the flour, sugar, baking powder and salt into a bowl and whisk to combine
Mix the melted butter, yoghurt, milk and egg together.
Pour the wet ingredients onto the dry and mix really lightly till combined, no more.
Spoon some of the mixture into each case then add a teaspoon of curd and top with remaining batter
Place in oven for 25-30 mins depending on your oven.
Place on wire rack to cool, if you can wait that long!!
These are so quick and easy to make and they taste, smell and look divine!! Only a few left already as I tripped over the dog and dropped some on the floor and he gobbled them up.*
*Outright lie, my name is Paula and I am a lemon curd muffin addict…….