St Clements Curd Muffins Recipes

ST CLEMENT'S CURD MUFFINS

St Clement's curd muffins image

These easy orange sponge cupcakes are finished with a crunchy, zesty sugar topping and conceal a lemon curd centre

Provided by Sara Buenfeld

Categories Afternoon tea, Dessert, Treat

Time 40m

Yield Makes 9

Number Of Ingredients 10

Ingredients

200g plain flour
140g white caster sugar , plus 1 1/2 tbsp
1 tsp baking powder
¼ tsp bicarbonate of soda
finely grated zest and juice of 1 small orange (about 85ml juice)
1 tbsp sunflower oil
½ tsp vanilla extract
150g pot plain yogurt
1 large egg
9 tsp lemon curd

Steps:

Heat oven to 200C/180C fan/gas 6 and line a muffin tin with 9 paper cases. Tip the flour, 140g sugar, the baking powder and bicarbonate of soda into a bowl, and mix together with a fork.
Stir together 1/2 tsp orange zest and 11/2 tbsp sugar and set aside. Whisk together the orange juice and remaining zest, the oil, vanilla, yogurt and egg with a fork until well blended. Lightly stir into the flour mixture until just combined. Using an ice cream scoop, spoon the mixture into the muffin cases (there will be some left over). Put 1 tsp curd in the centre of each and just cover with the remaining muffin mixture. Bake for 15-20 mins until firm and pale golden.
Remove from the oven and sprinkle over the orange sugar. Leave to cool on a wire rack. Will keep for 4 days in the fridge - return to room temperature to serve.

Nutrition Facts : Calories 215 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

LEMON CURD MUFFINS

Lemon Curd Muffins image

Make and share this Lemon Curd Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 54m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon finely grated lemon zest
8 ounces cream cheese, softened
1 egg
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup prepared lemon curd
2 tablespoons turbinado sugar

Steps:

Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer on med-high speed, beat sugar, butter and lemon zest until light and fluffy.
Beat in cream cheese until blended.
Beat in egg, lemon juice and vanilla until blended.
Add the flour mixture to the egg mixture and gently stir with a wooden spoon until just blended.
Divide half the batter equally among prepared muffin cups.
Spoon 2 tsp of the lemon curd into the center of each cup of batter.
Top with the remaining batter and sprinkle with turbinado sugar.
Bake in oven for 22-24 minutes or until tops are golden brown and spring back when touched.
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

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