The first meal of the day just got a whole lot better!
Berry and lemon curd-filled muffins
- zest and juice of 4 medium lemons
- 100g butter
- 250g castor sugar
- 3 eggs, whisked
- 100g softened butter
- 2,5ml (½ tsp) vanilla essence
- 115g castor sugar
- 2 eggs
- 160g self-raising flour
- 30ml (2 tbsp) milk
- 150g blueberries, dusted with flour + extra, to garnish
- 50g raspberries, dusted with flour
- lemon zest, to garnish
For the lemon curd, cook the lemon zest and juice, 100g butter and 250g castor sugar in a heavy-duty pot over medium heat until the sugar has dissolved. Add the 3 whisked eggs slowly and lower the heat. Continue whisking until the curd has thickened, 5 – 10 minutes. Do not boil.
Strain the curd and allow to cool before refrigerating. The curd should sit overnight before use.
For the muffins, preheat the oven to 180°C. Grease a standard (12-well) muffin tray. Place all of the ingredients, except the blueberries, in a mixer and beat until soft and fluffy. Fold in the berries and spoon the mixture into the muffin wells. Fill the centres with a spoonful of lemon curd (reserving some as a garnish) and bake until cooked through, 12 – 15 minutes. Remove from oven and turn out onto a wire rack to cool.
Serve the muffins topped with a little extra lemon curd, fresh blueberries and lemon zest.