What We're Eating : Lemon and Blueberry Muffins
20th June 2014 | Posted in Recipes by Ben Boughtwood
Take blueberry muffins to the next level with a delicious lemon and yoghurt filling. Great as a little afternoon treat or share with the family at meal times.
This recipe makes 12 muffins and will take around 1 hour to prepare and cook, so let's get started......
Ingredients
- 100g of Butter
- 250g of Self-raising Flour
- 1 Teaspoon of Bicarbonate of Soda
- 100g of Golden Caster Sugar (plus 2 teaspoons for sprinkling)
- 100g of Blueberries
- 1 Lemon (zest only)
- 2 Free Range Eggs
- 150ml of Low-fat Natural Yoghurt
- 2 Tablespoons of Milk
- 12 Teaspoons of Lemon Curd
Preparation Method
- Preheat the oven to 200C/400F/Gas 6. Line a 12 hole muffin tin with papper cases.
- Melt thebutter in a small pan over a low heat then set aside to cool for a few minutes.
- Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest.
- Beat the eggs with a whisk until smooth and the beat in the yoghurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
- Devide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar.
- Bake for 20 minutes or until well risen and golden-brown.
- Serve warm, or allow to cool on a wire rack. (The lemon curd will be hot, so don't eat as soon as they come out of the oven.) Enjoy!
Courtesy of BBC Food and The Hairy Bikers.
