Lemon Curd Muffins - Sweet & Simple Bakes Monthly Baking Event

Lemon curd muffins, a delicious muffins quite simple, easy and delicious bakes was this month's bakes,been choosed by Maria and Rosie of Sweet And Simple Bakes..My family members dont like that much the citrus flavour in any bakes and this lemon curd muffins was quite a challenge for me to bake....This muffins is very simple, easy and very delicious...I prepared myself the lemon curd at home, since its not that much easy to find out the lemon curd here...Maria also gave the recipe of lemon curd and i followed her lemon curd by step by step, its hardly need few minutes to prepare too...I enjoyed making out my lemon curd also my muffins at home...






200g/7oz self-raising flour
100g/3 ½ oz golden caster sugar
1 large egg
75ml/3fl oz sunflower oil
150ml/5fl oz milk
½ tsp vanilla extract
60ml/12 tsp lemon curd

For the sugar coating:
60ml/4 tbsp lemon curd
50g/2oz golden caster sugar

Heat the oven to 190oC/375oF/gas 5. Line a 12 hole muffin tin with paper cases.

Sieve
the flour into a bowl and stir in the sugar. In a large jug mix
together the egg, sunflower oil, milk and vanilla extract using a fork.
Pour the wet ingredients into the dry and stir gently together until
just combined. Put a teaspoon of mixture in the base of each paper
case. Top with 1 tsp lemon curd. Top with the rest of the muffin
mixture.

Bake for 10-15 minutes until risen and firm.

For
the sugar coating, microwave the lemon curd on high for 1 minute until
melted. Put the sugar into a shallow bowl. Brush on top of each muffin
and dip the tops of each one in sugar to coat the tops.






Put a large bowl over a pan of water. Put this on the heat, and
once the water has come to the boil put 55g (2oz) of unsalted butter
and 225g (8oz) of sugar into the bowl.
Meanwhile, grate the rind of
two lemons and squeeze their juice into another bowl. Once the butter
has fully melted, add the rind and juice to your large bowl over the
pan. Finally, beat two eggs and pour them into the mixture.