Lemon Curd and Cream Cheese Muffins |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from the Daily Mail's Leith's Recipe of the Day. I made some yesterday for our Brownie Pack's Tsunami fundraising event and they, along with my brownies (I used Recipe no 13729 - not my recipe! But a good one!) were sold out. Try them for something different. I did need more than the amount below of lemon juice for the glaze. The recipe says 10 minutes prep time. I think they're talking about professionals. I'm just a housewife - it took me a while longer. But worth it. Ingredients:
170 g plain flour |
1 1/2 teaspoons baking powder |
70 g caster sugar |
2 finely grated lemons, zest of |
125 ml milk |
1 egg, beaten |
50 g butter, melted and cooled |
2 tablespoons lemon curd |
1/4 teaspoon vanilla essence |
55 g cream cheese |
20 g icing sugar |
2 1/2 teaspoons lemon juice |
55 g icing sugar, sieved |
Directions:
1. Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
2. Sift flour, baking powder and caster sugar together.
3. Add lemon zest.
4. Mix together the milk, egg, butter, lemon curd and vanilla essence.
5. Mix together the cream cheese and icing sugar in a seperate bowl.
6. Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
7. Put 1 tablespoon of the muffin mix into the base of the muffin pans.
8. Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
9. The tins should be almost full to the top.
10. Bake in the centre of the preheated oven for 20 minutes.
11. Prepare the glaze by mixing the icing sugar and lemon juice together.
12. Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.
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