Lemon Muffin with Lemon Curd Center.
Lemon Muffin Recipe makes 12
2 cups of
SR flour
3/4 cups
of sugar
1 cup of
low fat yoghurt
2 eggs
(60gms)
1/3 cup
of vegetable oil
1 teaspoon of grated lemon rind
1 tablespoon of coconut
(optional)
Method
Preheat
oven to 180 degrees Celsius
Put the
flour, sugar & lemon rind in a bowl, stir to combine.(add coconut now if
you like)
In
another bowl whisk eggs, yoghurt & oil until smooth.
Stir the
wet mixture into dry ingredients until just combined.
Half fill
12 half cup muffin tins with batter, make a small hole in the batter(don’t go
to the bottom of the pan) spoon 1 teaspoon of lemon curd into the hole, cover
the lemon curd with more batter.
Bake for 20
-25min or until cooked. (can be frozen)
Lemon Curd (makes about 1 1/2 cups)
1 cup of water
1/2 cup of lemon juice
1/2 cup of sugar
3 tablespoons of cornflour
grated rind of 1 lemon
2 egg yolks
60gms butter
Method:
Put the water, lemon juice, rind, sugar & cornflour in a small saucepan & whisk until smooth.
Heat the saucepan of ingredients over a medium-high, whisking until it boils, then boil until it thickens it takes about 5 minutes. (it will go from cloudy to sightly clear).
Remove from the stove, whisk in the butter & egg yolks .
Set aside to cool slightly. Keeps in the fridge for a week.
1/2 cup of lemon juice
1/2 cup of sugar
3 tablespoons of cornflour
grated rind of 1 lemon
2 egg yolks
60gms butter
Method:
Put the water, lemon juice, rind, sugar & cornflour in a small saucepan & whisk until smooth.
Heat the saucepan of ingredients over a medium-high, whisking until it boils, then boil until it thickens it takes about 5 minutes. (it will go from cloudy to sightly clear).
Remove from the stove, whisk in the butter & egg yolks .
Set aside to cool slightly. Keeps in the fridge for a week.
Enjoy
♥ Kerri
