How to bake lemon curd muffins
This is a lovely berry-licious, lemony muffin. Thanks to my sister-in-law for the mulberries & lemons. The combination of home made lemon curd & stewed mulberries works so well.
Set oven to 180 deg C. Sift SR Flour into a bowl
Sift in sugar
Add an egg
Add vanilla essence, almond essence, dash of allspice and red wine vinegar
Grease muffin tray. Half fill each muffin holder with the prepared muffin mix.
Add 1 tspn of stewed mulberry to each muffin mixture. You may substitute this with any berries of your preferance.
Later I add 1 tspn of homemade lemon curd on top of the berries
Top each muffin with the balance mix. Do not fill the batter to the brim. 3/4 of the way up will be sufficient.
Place it in the pre-heated oven for 25 minutes.
After 15 minutes
After 25 minutes remove from oven. Release the muffins and allow to cool on a wired rack.
I have split a muffin to halves to give you an idea how it looks inside.
Enjoy this with your favorite cup of coffee or tea.
- 1/2c Self Raising Flour
- 30.0g Sugar or sweetener
- 1.0 Egg
- 50.0ml Vegetable oil
- 1.0tsp Vanilla Essence
- 1/2tsp Almond Essence
- 1.0tsp Red Wine Vinegar
- 200.0ml Skim Milk
- 1.0 Ground Allspice
- Lemon Curd
- Stewed mulberry