I have been itching to bake lately and have been spending quite a bit of time in the kitchen. From jams, to pancakes, to now, muffins. There were cakes along the way, and biscuits too.
I have limited butter in the fridge, actually after this recipe, it's 'had'. To be exact, only 33gm left and it was just perfect for this half recipe which I found in Noobcook and made my own variation based on her base recipe.
Instead of blueberries, I made use of the lemon curd I had made 3 months' back. I liked the end product and it was very easy to do. However, I didn't bother sifting the flour, as a characteristic of muffins is density and not a cake-like, airy feel. I'm glad it turned out well.
Ingredients: (Makes about half a dozen muffins )
- 3/4cups plain flour
- 3/4egg, beaten
- 1/4 tbsp baking powder (oops I made a mistake and used a tsp but it still rose perfectly)
- 1/2 cup caster sugar
- 6 tsp lemon curd for filling
- 1/4 cup milk
- 1/2 tsp vanilla essence/extract
- 33 grams butter, melted
1. Mix flour, baking powder and sugar together.
2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Place baking cases in muffin tins. Spoon a teaspoonful of mixture into the cases. Fill with a teaspoonful of curd and then top it up till cup is 3/4 full.
4. Bake for 20 minutes in preheated oven of 190 deg C or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container.