Snapguide

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.

7
STEPS
INGREDIENTS
Set oven to 180 deg C. Sift SR Flour into a bowl

Set oven to 180 deg C. Sift SR Flour into a bowl

Sift in sugar

Sift in sugar

Add an egg

Add an egg

Add oil

Add oil

Add milk

Add milk

Add vanilla essence, almond essence, dash of allspice and red wine vinegar

Add vanilla essence, almond essence, dash of allspice and red wine vinegar

Mix well

Mix well

Grease muffin tray. Half fill each muffin holder with the prepared muffin mix.

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.

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

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.

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.

Place it in the pre-heated oven for 25 minutes.

After 15 minutes

After 15 minutes

After 25 minutes remove from oven. Release the muffins and allow to cool on a wired rack.

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.

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.

Enjoy this with your favorite cup of coffee or tea.

  • 1.0c Self Raising Flour
  • 30.0g Sugar or sweetener
  • 1.0 Egg
  • 50.0ml Vegetable oil
  • 1.0tsp Vanilla Essence
  • 0.0tsp Almond Essence
  • 1.0tsp Red Wine Vinegar
  • 200.0ml Skim Milk
  • 1.0 Ground Allspice
  • Lemon Curd
  • Stewed mulberry