Citrus Curd Muffins

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IMG_20150514_222245[1] 15/05/2015

Here is a lovely light, zingy and fresh muffin recipe perfect for a summer treat. These easy orange sponge cupcakes are finished with a crunchy, zesty sugar topping and conceal a lemon curd centre. (Makes 9).

IMG_20150514_221937[1]

Ingredients:

  • 200g plain flour
  • 140g white caster sugar, plus 1 ½ tbsp
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • finely grated zest and juice of 1 orange (about 85ml juice)
  • 1 tbsp sunflower oil
  • ½ tsp vanilla extract
  • 150g pot plain yogurt
  • 1 large egg
  • 9 tsp lemon curd

Method:

  1. Heat the oven to 200C/180C fan and line a muffin tin with 9 paper cases. Tip the flour, 140g sugar, the baking powder and bicarbonate of soda into a bowl, and mix together with a fork.
  2. Stir together ½ tsp orange zest and 1 ½ Tbsp sugar and set aside. Whisk together the orange juice and remaining zest, the oil, vanilla, yogurt and egg with a fork until well blended. Lightly stir into the flour mixture until just combined. Fill the muffin cases about 2/3 full. There will be some mix left over. Put 1 tsp curd in the centre of each and just cover with the remaining muffin mixture. Bake for 15-20 minutes until firm and pale golden.
  3. Remove from the oven and sprinkle over the orange sugar. Leave to cool on a wire rack. These will keep for 4 days in the fridge – return to room temperature to serve.

IMG_20150514_222205[1] IMG_20150514_222245[1]

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