Lemon Muffins

For once I’ve actually made something that looks as good as it tastes. These muffins are really light and fragrant without being too sharp. It’s a good job that I’ve got some willpower or else I would have eaten all 12 at once I think.
This recipe makes 12 muffins.

Ingredients: (Ounce to Gram Conversion Chart)

4oz Butter (soften in the microwave, full power for 10-15 seconds)
4oz Caster Sugar
2 Eggs (crack on a flat surface to avoid getting egg-shell into the cake mixture)
300ml Soured Cream
3 Lemons
12oz Self-Raising Flour
2tsps Bicarbonate of Soda
12tsps Lemon Curd
5oz Icing Sugar
½ oz Granulated Sugar
Yellow Food Colouring

Recipe:

Thoroughly grease a muffin tray with butter.

Fully greased muffin tray

Fully greased muffin tray

In a large mixing bowl, place the butter, cut into cubes, and the caster sugar. Cream them together with a wooden spoon by repeatedly pressing the mixture into the base of the bowl until it is light and fluffy. Whisk in the eggs and then the soured cream with an electric whisk. Add the zest of the three lemons and the juice from two and then whisk again.

In a separate bowl, sieve the flour and bicarbonate of soda and then add to the liquid mixture. Fold the flour in by dragging a wooden spoon around the edge of the bowl in one complete circle and then pushing through the middle of the mixture from one side to the other. Repeat until fully combined.

Muffin mixture - looks a bit like porridge

Muffin mixture – looks a bit like porridge

Pre-heat the oven to 160oC (325oF, Gas Mark 3).

Spoon a tablespoon-full of the mixture into one of the wells in the muffin tray (don’t bother with paper cases). Spoon a teaspoon of the lemon curd into the middle of the muffin mixture and then top with another tablespoon of the mixture. Repeat this until all the muffin mixture has been used up.

On the left is six muffins with the first lot of mixture and the lemon curd; on the right is six muffins with the full amount of mixture and curd

On the left is six muffins with the first lot of mixture and the lemon curd; on the right is six muffins with the full amount of mixture and curd

Bake the muffins in the oven for 20mins, take out and then allow to cool before transferring them to a wire cooling rack.

Mix the icing sugar with the juice from the remaining lemon and some water to make a runny paste. Mix the granulated sugar with some food colouring to get yellow sugar. Spoon the icing over the cooled muffins and sprinkle the yellow sugar on top. Allow to set and then enjoy.

Lemon Muffins

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