On a very wet Friday night, baking muffins can sometimes be the best option, and this is just what I did tonight. I had planned to make these muffins over the weekend, using some of the lemon curd I made last week. The recipe (which I have been eyeing off for as long as we’ve had the book), comes from Hugh Fearnley-Whittingstall’s River Cottage Everyday. The muffins are very easy to make, and are delicous fresh out of the oven.
Put 12 large paper cases into a muffin tray. Put the flour, baking powder, salt and caster sugar in a large bowl and whisk lightly to aerate and combine.
Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.
Spoon a some mixture into each muffin case and top with a generous ½ teaspoonful of lemon curd. Add a final spoonful of muffin mixture to encase the lemon curd and three-quarters fill the cases.
Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm.
PS: When I’m cooking, Pippa always sits on the stool next to the bench and watches/supervises, and is usually extremely well behaved. However, tonight she just couldn’t resist the temptation of a bright yellow patty pan case, and stole one from the muffin tin! Oh, Pippa, you do make us laugh