Lemon muffins with lemon curd
Makes about 8 large muffins
Heat the oven to 190°C.
Line a muffin tin with paper cases.
Sift 200gm (1½ cups) SR flour into a bowl, mix in 100gm (½ cup) golden caster sugar.
Mix together 1 egg, 75ml sunflower oil or melted butter, 150ml milk and ½ tsp vanilla extract in a bowl.
Make a well in the dry mix, add some of the liquid mix into the centre, then stir in (this helps the dry and wet mixes mix together), continue to stir in the wet mix, add some lemon juice if desired.
Fill the muffin cases half full with the batter, then place 1 tsp of lemon curd on top. Top up the muffin cases with remaining batter. Place in pre-heated oven on the middle shelf.
Bake for 10-15 mins (check and give an extra 5 mins if needed), until risen and firm.
For the sugar coating, microwave the lemon curd on high for 20 seconds until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
Just as I was topping the muffins with the lemon curd & sugar the kids came back from playing footy in the rain and freezing cold! What timing! Silence descended on my warm kitchen as these delights were literally wolfed down. What better gratitutde than the thanks of silent mouths enjoying my food. My Sunday, at best.