Lemon muffins

Now, domestic goddess I am not but that doesn’t stop my repeated attempts at trying.. and a little bit of inspiration from Greggs (my Other Half just loves their Sicilian lemon muffins), a free afternoon to have an experiment with four very willing helpers and here we have it – my recipe for yummy lemon muffins. They are delicious, even if I do say so myself *smug grin* but be warned – they are so nice that if you are anything like me, it might be hard to stop at one!

Ingredients (makes 12 muffins)

280g/10oz plain flour

1 tbsp baking powder

pinch of salt

115g/4oz caster sugar

2 eggs

200ml/7fl oz milk

6 tbsp sunflower oil

juice and zest of two lemons

approx 4 tbsp lemon curd

Preheat the oven to 200 oC/400 oF/Gas Mark 6 and grease muffin tin or place cases in muffin tin.

Sift together the flour, salt and baking powder then stir in the caster sugar.

Lightly beat the eggs in a separate bowl and then beat in the milk, oil and lemon juice. Make a well in the dry ingredients bowl and pour in the beaten liquids then stir gently until combined and stir through the lemon zest.

Spoon half of the mixture into the prepared muffin tins/cases then add a teaspoon of lemon curd into the centre of each one before spooning the rest of the muffin mixture on top.

Bake in the preheated oven for about 20-25 minutes until they are well risen, golden brown and firm to the touch.

Transfer to a wire rack and leave to cool.

The muffins are truly tang-tastic and the lovely lemon curd oozes through the middle. And best of all, they passed the taste test from all four of my brood – which really is quite something honestly! Smug domestic goddess grins all round and *cough* an ever increasing backside almost certainly guaranteed ; )