So I'm back home for the Easter holidays and have an oven again. I thought I'd make something refreshing for the Spring, so here are some lemon and blueberry muffins - a recipe from the Hairy Bikers! I had some lemon curd in the fridge, so I decided to add a bit of that too. It seemed to turn out quite well and made them extra lemony! It's quite a nice muffin mix, so I'm sure you could try other combinations. . . perhaps raspberry and white chocolate or maybe even banana and rasin?!
100g butter
250g self-raising flour
1 tsp bicarbonate of soda
100g golden caster sugar
100g blueberries
Zest of 1 lemon
2 eggs
150ml natural yogurt
2 tbsp milk
Lemon curd
250g self-raising flour
1 tsp bicarbonate of soda
100g golden caster sugar
100g blueberries
Zest of 1 lemon
2 eggs
150ml natural yogurt
2 tbsp milk
Lemon curd
1) Preheat oven to 200C
2) Place 12 paper cases in a muffin tin
3) Melt the butter and allow to cool
4) Sift flour and bicarbonate of soda into a large bowl and mix in the golden caster sugar, blueberries and lemon zest
5) Whisk together the melted butter, two eggs, yoghurt and milk
6) Make a well in the dry ingredients and then stir in the melted butter mix with a metal spoon
7) Divide half the mixture between the 12 paper cases
8) Put a small dollop of lemon curd into each paper case
9) Cover the lemon curd with the remaining mixture, sprinkle a little golden caster sugar on each one and then bake for roughly 20 minutes.
