Ingredients

The following ingredients have 4 Servings
  • 300 g self-raising flour
  • 2 egg
  • 250 ml full-fat milk
  • 200 g sugar
  • 90 g butter, melted and cooled ((6 tablespoons))
  • 1 tsp baking powder
  • lemon zest from 2 lemons
  • 1/2 cup lemon curd
  • lemon juice from 2 lemons
  • 6 tbsp caster sugar

Instruction

  • Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
  • In a mixing bowl, add the eggs and sugar, and use a hand mixer to beat them well.
  • Pour in the milk, melted butter and lemon zest, and mix again.
  • Sift in the flour and baking powder, and use a spatula to combine all the ingredients.
  • Grease and flour a 12-hole muffin tin, add half a tablespoon of batter to each hole, sprinkle a little bit of flour over, then add one teaspoon of lemon curd, sprinkle more flour over, and top with the remaining batter.
  • Bake for 20 minutes until golden.
  • Squeeze the lemon juice out of the lemons used for the zest, and mix it with the sugar.
  • When the muffins are ready, drizzle the lemon juice mixture over as soon as they come out of the oven.
  • Leave to cool, then use a sharp knife to loose up the edges, then should come out easily.
  • Serve with extra lemon curd if you wish.