Morning Citrus Muffins

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Lemon Curd Muffins


3.6 rating based on 5 ratings
  • V
  • VG
Delicious orange sponge muffins with a surprise lemon curd centre.
  • Difficulty:Easy
  • Prep Time:20 mins
  • Serves:10
  • Freezable:Yes

Nutrition per portion

  • Calories 215
  • Fat 3g
  • Saturates 1g
  • Protein 4g
  • Carbs 42g
  • Sugars 24g
  • Salt 0.3g
  • Fibre 1g
  • 220g of plain flour
  • 150g caster sugar plus 2 tbsp
  • 1 tsp baking powder
  • 1/4 bicarbonate soda
  • Zest of 1 orange, finely grated, plus the juice
  • 1 tbsp of vegetable oil
  • 1 tsp of vanilla extract
  • 175g of plain yogurt
  • 2 eggs
  • 10 tsp of lemon curd
  1. Heat oven to 200C/180C fan/gas 6 and add 10 paper cases to a muffin tray. Pour the flour, 150g sugar, the baking powder and bicarbonate of soda into a large bowl, and mix together with a fork.
  2. Stir together 1/2 tsp orange zest and one a half tbsp sugar and then put to one side. With a fork, whisk together the juice from the orange and remaining zest with the vegetable oil, vanilla extract, plain yogurt and eggs until well blended. Then lightly stir into the flour mixture until combined. Using a serving spoon, spoon most of the mixture into the muffin cases and then put 1 tsp of lemon curd into the centre of each muffin and cover with the remaining muffin mixture. Bake for 15-20 mins until firm and golden brown.
  3. Remove from the oven and sprinkle over the remaining caster sugar. Leave to cool on a wire rack. Serve and enjoy!

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