Ingredients (makes 12 muffins)
- 500g dry mix
- 240ml vegetable oil
- 200g whole egg (4 eggs)
- 60ml water
- Zest and juice of 1 lemon
- 350g lemon curd
Method
- Place the weighed out mix in the mixing bowl
- Select the beater attachment
- In a separate container mix together all of the liquids
- Add the liquids to the dry mix for 1 minute on a slow speed
- Scrape down and mix for a further 3 minutes on a medium speed
- Add the lemon zest and fold in for 30 seconds
- Scale at 65g into muffin cases
- Bake at 200ºC/400°F/Gas Mark 4 (Fan Oven 175°C) for 25 minutes
- When muffins are still warm inject lemon curd into the centre of each muffin
- Allow muffins to cool then drizzle with lemon icing∗
- Cooking time and temperatures will vary
∗ To make the lemon icing: using the juice of the lemon add icing sugar until a smooth double cream consistency is achieved