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Berry and lemon curd-filled muffins

April 19, 2017 (Last Updated: April 20, 2017)

For the lemon curd, cook the lemon zest and juice, 100g butter and 250g castor sugar in a heavy-duty pot over medium heat until the sugar has dissolved. Add the 3 whisked eggs slowly and lower the heat. Continue whisking until the curd has thickened, 5 – 10 minutes. Do not boil. Strain the curd and allow to cool before refrigerating. The curd should sit overnight before use. For the muffins, preheat the oven to 180°C. Grease a standard (12-well) muffin tray. Place all of the ingredients, except the blueberries, in a mixer and beat until soft and fluffy. Fold in the berries and spoon the mixture into the muffin wells. Fill the centres with a spoonful of lemon curd (reserving some as a garnish) and bake until cooked through, 12 – 15 minutes. Remove from oven and turn out onto a wire rack to cool. Serve the muffins topped with a little extra lemon curd, fresh blueberries and lemon zest. Berry and lemon curd-filled muffins

The first meal of the day just got a whole lot better!

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Berry and lemon curd-filled muffins

Serves: 12

Cooking Time: 45 mins + overnight, to sit

Ingredients

LEMON CURD
zest and juice of 4 medium lemons
100g butter
250g castor sugar
3 eggs, whisked
BERRY MUFFINS
100g softened butter
2,5ml (½ tsp) vanilla essence
115g castor sugar
2 eggs
160g self-raising flour
30ml (2 tbsp) milk
150g blueberries, dusted with flour + extra, to garnish
50g raspberries, dusted with flour
lemon zest, to garnish

Instructions

For the lemon curd, cook the lemon zest and juice, 100g butter and 250g castor sugar in a heavy-duty pot over medium heat until the sugar has dissolved. Add the 3 whisked eggs slowly and lower the heat. Continue whisking until the curd has thickened, 5 – 10 minutes. Do not boil.

Strain the curd and allow to cool before refrigerating. The curd should sit overnight before use.

For the muffins, preheat the oven to 180°C. Grease a standard (12-well) muffin tray. Place all of the ingredients, except the blueberries, in a mixer and beat until soft and fluffy. Fold in the berries and spoon the mixture into the muffin wells. Fill the centres with a spoonful of lemon curd (reserving some as a garnish) and bake until cooked through, 12 – 15 minutes. Remove from oven and turn out onto a wire rack to cool.

Serve the muffins topped with a little extra lemon curd, fresh blueberries and lemon zest.