Lemon Drizzle Muffins

Directions

• For the Lemon Curd
• Place a saucepan ⅓ filled with water and place over a medium heat to come to the boil
• In a glass bowl, whisk together the eggs, sugar, and lemon juice.
• Turn the heat down under the pan of water to a gentle simmer
• Place the bowl over the simmering water (Do not let the bottom of the glass bowl come in contact with the water) and whisk the ingredients constantly until the mixture becomes thick and coats the back of a wooden spoon
• The mixture should reach 165°F/74°C.
• This will take approximately 8/10 minutes.
• Remove the bowl from heat, if you feel that there are lumps in the mixture from the eggs cooking too quickly, you can pour it through a fine sieve.
• Throw the butter and lemon zest into the mixture and whisk until the butter has melted.
• Cover immediately with cling film, making sure the clingfilm lays immediately on top of the curd so a skin doesn’t form,
• Set aside to cool. You will find the curd thickens as it cools.
• Once at room temperature, it is ready to use in your muffins.
• if you are not going to use it straight away, you can place the lemon curd into sterilized jars (see notes) and store in the fridge for up to a week before use.
• For the Muffins
• Heat oven to 200C/180C fan/gas 6
• Line a muffin tray with paper muffin cases
• In a large bowl whisk the egg lightly and add the sunflower oil and buttermilk.
• Add the sugar and whisk until completely combined, light and fluffy.
• In a separate bowl sift the flour and baking powder twice and then add the salt,
• Now combine both mixtures by gently folding in the dry ingredients as quickly but gently as possible.
• Be careful not to over-mix the batter as this will make the muffins tough.
• As soon as there is no trace of flour stop mixing.
• At this point, you can place the mixture in the fridge to rest up for a few hours if you so wish, but it isn’t essential.
• Using a tablespoon, ½ fill the muffin cases with the mixture
• Add 1 teaspoon of Lemon Curd in the middle of the muffin mix, then top the cases up to the top with muffin mix
• Lightly sprinkle pearl sugar over each muffin (Optional)
• Place in the hot oven for around 25 minutes, until risen and golden brown.
• They should feel firm and springy to the touch, and a thin wooden skewer should come out clean (no wet muffin mix) when inserted through the top.
• For the Drizzle
• Sieve the icing sugar into a small saucepan and add the lemon juice, gently heat the mixture until the sugar has dissolved and you have a syrup. (Do not let the syrup come to the boil)
• Remove the muffins from the oven and while they are still hot, pierce the tops all over with a cocktail stick and brush or using a teaspoon, generously drizzle the lemon syrup over the tops of the muffins so the syrup soaks down into the muffins
• Let the muffins cool before eating and any leftover can be stored in the refrigerator for up to 3 days. Bring them back to room temperature before eating.