Delicious for breakfast or tea. The lemon curd bubbles a bit out of the muffins and gives them a nice twist.
- 75 gr butter
- 250 gr self raising flour
- 60 gr sugar
- 25 gr ground almonds (if you do not have this at hand replace it with 30 more gr of self raising flour)
- 1 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1 egg
- juice and grated zest of a lemon
- 100 ml milk
- lemon curd
Mix the flour, ground almonds, bicarb, baking soda, lemon zest and sugar. Separately mix: the butter melted, the lemon juice, beatten egg and milk. Mix both mixtures and strt them lightly (ideally just with a fork). Spoon the mixture on muffin paper cases (you will get 11-12 out of these quantities) filling them to 1/3 of the case. Add a teaspoon of good ( shop bought) lemon curd on each of them. Then spoon the remainign mixture over the curd so that you (almost) fill the cases. Bake in a preheated 200 degrees oven for 15-20 minutes.
Like with any baking the kids love helping with these... and eating them afterwards.