Lusting Over Lemons

I promised you (if you follow me on Instagram, Twitter or Facebook) to post the recipe for the lemon curd muffins I made the other day. It was adapted from Baker on the Rise's Blog here. I had to adapt it because as usual I was making something on the spur of the moment, mainly as a distraction from the fact I don't have a job, and I wanted them NOW.

2/3 cup of sugar I used caster
Grated zest and juice of one lemon
2 cups of plain flour
2 tsp Baking powder
1/4 tsp Bicarbonate of soda I actually didn't have this to hand, I don't think it altered the batter too much
3/4 cup of Sour cream I used greek yoghurt, I suppose you could use milk
8 tbsp unsalted butter, melted and cooled
2 Large eggs
1 tsp Vanilla extract I had run out, but I would definitely add it if you had it.
Lemon curd

12 Muffin Cases.

Preheat the oven to 400f/Gas 6
Mix the sugar and lemon zest in a bowl until the sugar goes moist with the oils. Add the flour, baking powder and bicarb, mix well. In a separate bowl, whisk together the eggs, butter, leon juice, yoghurt and vanilla extract. Pour the wet ingredients over the dry and mix lightly, until everything is just incorporated.

Place your muffin cases in a muffin tray, add a teaspoon full of muffin mix to each one, then add a teaspoon of lemon curd to each one. Cover the lemon curd with the remaining muffin batter and put in the over for 18-20mins, they should come out golden brown and if you stick a cocktail stick into the middle it should come out clean.

All of my lemon curd exploded out of mine so you may have to experiment with how much batter you put in the cases to start with to stop that from happening.

Enjoy!