Zesty Lemon And Lime Curd Muffins-
So light they'd be ideal for breakfast.
|My amazing Lemon and Lime Curd Muffins|
The Lone Male Loves LemonLemon is one of my favourite flavours in the whole world. I'd rather have a slice of lemon drizzle cake over a big slab of something chocolaty. I love that slightly sour zest that comes from fresh lemon and this week received a gift of some lovely lemon and lime curd from a friend which seemed destined to go into a cake of some kind.
I love a good muffin although recently have only really made some savoury varieties so here's my first attempts at making some lemon and lime curd muffins. I used a slight variation on my recipe for cheesy Double-Gloucester Savoury Muffins and it worked well.
I didn't fancy complicating things by having a big dollop of fruity curd in the middle of my muffins. Instead I went for a light and fluffy lemon curd muffin with a gentle zesty taste of lemon and lime throughout. They were almost more like those like Madelaine style breakfast cakes you sometimes get on a continental breakfast buffet while away in countries like Spain.
Ingredients- Simply 5 ingredients for great lemon muffins
250 grammes of self-raising flour
200 grammes of Mrs Darlington's Lemon and Lime Curd
150 ml milk
3 tbsp Extra Virgin Olive Oil
3 large free-range eggs
Instructions for baking my lemon and lime curd muffins
- I started by setting the oven at 180 Celsius. Warming up ready for baking my muffins.
- I greased two silicon muffin moulds using sunflower oil 1 Cal spray. Ensuring the sides and tops of the moulds were well greased by spreading lightly with a paper towel. I know silicon moulds are supposed to be non-stock but I always like a layer between the mould and mixture.
- I placed the silicon moulds on two solid baking trays for stability before pouring any mixture into them. It's a nightmare trying to move the flexible moulds whilst mixture is inside.
- I then sieved the self raising flour into a large bowl.
- In a separate bowl I whisked together the three eggs and added the 150 ml of milk.
- I made a well in the centre of the flour and added in the olive oil and the lemon and lime curd. I commenced stirring the mixture while slowly adding the egg and milk mixture while continuing to stir.
- I separated the mixture into the muffin moulds ensuring that the amount in each mould was around three quarters to allow the muffins to rise.
- I baked my cheesy savoury muffins for around 15 minutes until they started to get a golden glow on top.
- After leaving to cool for 5 minutes I turned the trays out and left on wire racks to cool completely
|Soft, light and delicious- My Mrs Darlington's Lemon and Lime Curd Muffins|