Thursday, 9 February 2012

St Clements Muffins

I'd rather eat a muffin then a cupcake, as the latter tend to come with more sugary decoration than sponge. Recipes for muffins tend to focus more on creating something that is good to eat as opposed to just look at. Muffins also have the benefit of being a socially accepted breakfast foodstuff, even though it is just cake.
This is an adaptation of Nigella's Orange Breakfast Muffins. Here I have sharpened them with the addition of lemon, which I prefer to orange alone, and filled them with orange curd. Lemon curd is a perfectly lovely variation. And you can eat them any time of day, breakfast or otherwise.

75g unsalted butter
250g self raising flour
25g almonds
1/2 tsp bicarbonate of soda
1 tsp baking powder
75g caster sugar
zest of 1 orange
zest of 1 lemon
1 egg
50ml fresh orange juice
50ml fresh lemon juice
100ml full fat milk
12 tsp orange or lemon curd

Preheat your oven to 200 C, and line a 12 bun muffin in with cases or brush with melted butter. Melt the butter, and allow to cool a little. Combine the flour, almonds, bicarbonate, baking powder sugar and zests in a mixing bowl. In a measuring jug, whisk the egg, juice, melted butter and milk together, then pour into the bowl of dry ingredients. Stir very gently to create a lumpy mix. Be as light handed as you can, overbeating makes for heavy muffins.
Put a spoonful of muffin batter in each section of the tin, just to cover the base. Put a spoonful of curd on top, then top up each with the remaining mix. Bake for 20 minutes, until golden.
Best eaten on the day they are made, best of all when they are warm.

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