Gooey, lemony muffins

Ever since my other half made some amazing lemon curd, we have been looking for lemon curd recipes. This one, by River Café chef Hugh Fearnley-Whittingstall, is scrummy. There is only one problem: as the recipe involves yogurt, the muffins must ALL be eaten on the day they are made. Tough work! muffin - close-up 17-4-14Makes 12
225g plain flour
2 tsp baking powder
A good pinch of sea salt
100g caster sugar
1 medium egg
125g plain yogurt
125ml whole milk milk in jug 17-4-1475g unsalted butter, melted and slightly cooled margarine in the pan to melt 17-4-14150g lemon curd

Pre-heat the oven to 180C/gas4. muffin case - empty 17-4-14Put 12 large paper cases into a muffin tray.

Put the flour, baking powder, salt and sugar into a large bowl. Whisk lightly to aerate and combine. flour, sugar, baking powder - close-up 17-4-14Mix the egg, yogurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly. Stop mixing as soon as everything is combined, it’s essential not to over-mix muffin batter or the result is dense muffins. batter - gooey 17-4-14Spoon some of the mixture into each muffin case. muffin case - 1st spoonful 17-4-14muffin case - add lemon curd 17-4-14muffin case - 2nd spoonful 17-4-14Top each with a generous ½ teaspoonful of lemon curd. Top with another spoonful of muffin mixture, ensuring the lemon curd is sealed in and the muffin case is ¾ full.

Bake in the oven for 30 minutes until golden brown. lemon curd muffins - in the oven 9-8-13Transfer to a wire rack to cool. Ideally, eat while still warm.

Recipe by River Cottage. For more Hugh Fearnley-Whittingstall recipes, click here tray - just out of the oven 17-4-14 muffin, cut - close-up 17-4-14

5 to remember
pegajoso/a – gooey
increíble – amazing
un bollo de pan – a muffin
trabajo difícil – tough work
generoso/a – generous

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