Lemon-burst muffins
Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves: Makes 10 standard
A tangy delight.
Ingredients
500ml (280 g) Snowflake cake flour
15ml baking powder
2ml salt
200ml (170 g) castor sugar
100ml milk
100ml cooking oil
15ml grated lemon rind
45ml fresh lemon juice
125ml lemon curd
2 extra-large eggs
Method
- Sift flour, baking powder and salt together. Add sugar.
- Whisk eggs, milk, oil, lemon rind, juice and 60 ml of lemon curd together. Add to dry ingredients and mix lightly until just combined. Do not over-mix; mixture should still be lumpy.
- Spoon mixture into greased muffin pans, filling each half full. Spoon a bit of remaining lemon curd on top and then cover with more mixture until muffin pans are two-thirds full.
- Bake in a preheated oven at 180 °C for 20 minutes, or until golden brown. Turn out onto wire rack to cool.
