Easy Moist Lemon Curd Filled Muffins
Easy Moist Lemon Curd Filled Muffins

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, easy moist lemon curd filled muffins. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Easy Moist Lemon Curd Filled Muffins is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Easy Moist Lemon Curd Filled Muffins is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have easy moist lemon curd filled muffins using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Easy Moist Lemon Curd Filled Muffins:
  1. Prepare 200 g self-raising flour
  2. Make ready 100 g light muscovado sugar
  3. Make ready 1 tsp baking powder
  4. Take 1 large egg
  5. Take 75 ml sunflower oil
  6. Prepare 160 ml milk
  7. Prepare 1/2 tsp vanilla extract
  8. Get 1 tbls/half a lemon lemon juice
  9. Make ready 1 tbls/ 1 lemon zest
  10. Get 60 ml/12 tsp lemon curd
Instructions to make Easy Moist Lemon Curd Filled Muffins:
  1. Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
  2. Sieve the flour and baking powder into a bowl mix in the sugar
  3. Mix together the egg, sunflower oil, milk,lemon zest and vanilla extract in a bowl
  4. Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mix to make the muffin batter add some juice of a lemon stir it in.
  5. Fill the muffin cases half full with the batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
  6. Place in the preheated oven on the middle shelf.DO NOT SLAM the door. Bake for 15-20 minutes until risen and firm.

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