Lemon Curd Muffins

Since I love baking, but am aware that a whole cake or batch of muffins is just a bit too much for two people, I welcome the days when visitors come. I can let my imagination run riot and either try out a new recipe or go for one of my old favourites. Yesterday was a favourites day…

Lemon Curd Muffins

Lemon Curd Muffins
110g self-raising flour
55g wholemeal flour
35g oats
100g golden caster sugar/vanilla sugar
1 large egg
75ml sunflower oil
150ml plain yoghurt/lemon juice mix -use 1 lemon and make up the rest with yoghurt
12 tsp lemon curd

Heat the oven to 190°C and line a 12 hole muffin tin with paper cases.

Sieve the flours into a bowl and stir in the sugar and oats. In a large jug mix together the egg, sunflower oil, yoghurt and lemon  juice 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.

These are delicious with plain buttercream topping, or store-bought white chocolate topping (mine is by Lindt!). But in summer I often give them a sparkly finish… warm about 4 tbsps lemon curd in the microwave, then dip each cupcake in it and immediately dip each one in a saucer of golden caster sugar.