Today, Sweet and Simple bakers are posting their Lemon Curd Muffins. I’ve joined this group and look forward to future baking delights.
I read the recipe; the ingredient list was so simple, I (very prematurely) decided these muffins would be nothing out of the ordinary, especially made with self rising flour. After all, ‘real’ bakers bake with all-purpose flour…don’t they?
I have read lemon curd recipes for several months; this baking challenge encouraged me to attempt the lemon curd. It was so easy and so very delicious. Here’s my blog link detailing the steps in making lemon curd. I wanted to eat the lemon curd out of the bowl, but knew I had to reserve enough to make the lemon curd muffins, which was the original purpose, wasn’t it?
I mixed the muffin batter, making a few adjustments based on the ingredients in my pantry. Caster sugar I interpreted as very fine sugar, so I put my granulated sugar through the food processor – it smoked – or made sugar dust.
I used extra large eggs, corn oil, heavy whipping cream, and I doubled the vanilla.
These lemon curd muffins passed my appearance and taste test with flying colors. I took them to work, for the real test. These tart, simple little muffins received unbelievable praise at work. I believe the word I kept hearing was ‘awesome!!’
Rather than melting the lemon curd to spread on the top of the muffins, I simply smeared on a dollop of the curd while the muffins were hot. It melted slightly, yet held its shape on top of the muffins. I then sprinkled the muffin tops with decorative sugar to add a little eye appeal.
What a great recipe to have in my files. Thank you, Sweet and Simple Bakes, for sharing this one!
Here’s the link to the recipe: Lemon Curd Muffins
….but I can’t post until June 1!
Mix all the ingredients in the food processor (nothing curdling here!).