A recommended Muffin

Sticking with what could become a tradition – Muffins on a Sunday! Following last weeks muffins I received a comment about the Lemon Curd Muffins from the new River Cottage book – ‘Everyday’. Well that was all the encouragement I needed to get on Amazon (any excuse!!) and order it….well that and 50% off! Bargain!

These muffins are quick, easy and indulgent. I love lemon curd so I was sold from first bite!

Lemon Curd Marble Muffins (courtesy of Hugh Fearnley-Whittingstall – River Cottage Everyday)

Ingredients:-

225g plain flour

2 tsp baking powder

a good pinch of sea salt

100g caster sugar

1 medium egg

125g plain yoghurt

125ml whole milk

75g unsalted butter, melted and slightly cooled

150g lemon curd

Put 12 large cases into a muffin tray.

Put the flour, baking powder, salt & caster sugar in a large bowl and whisk lightly to aerate and combine.

Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense cakey muffins.

Add the lemon curd in 6 or 7 dollops and quickly ‘marble’ it lightly through the mixture (a couple of light stirs is really all that’s needed). If your lemon curd is a bit stiff, just add it in little blobs.

Spoon the mixture into the paper cases, to three quarters fill them. Bake them in an oven preheated to 180C for about 30 minutes until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still warm.