Lemon Curd Marbled Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From River Cottage Everyday Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon sea salt |
1/2 cup sugar |
1 egg |
1/2 cup plain yogurt |
1/2 cup whole milk |
5 tablespoons unsalted butter, melted and slightly cooled |
1 cup lemon curd, divided |
Directions:
1. Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine.
2. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it's essential not to overmix or you'll get dense, cakey muffins.
3. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly marble it lightly through the mixture (a couple of light stirs is really add that's needed). If your lemon curd is a bit stiff, just add it in little blobs.
4. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.
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