August

August

August 1, 2012

Lemon Curd Yogurt Muffins

What shall we make with a jar of
lemon curd and one egg?


Do you ever find yourself wanting to bake something and you are out of a key ingredient, such as milk or eggs? Well, today I was in luck! Estelle's was down to her last egg and 1 cup of this fabulous Lemon Curd left and that was all we needed for these delectable muffins! You must try these! They are light, moist and full of lemon flavor! Tell hubby to pucker up and give you a big ole' smooch for baking up these ..oh so yummy muffins!



Lemon Curd Yogurt Muffins
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 egg
1/2 cup plain yogurt
(Estelle's uses Oikos, because she loves John Stamos and
 it's really good Greek Yogurt)
1/2 cup whole milk
5 tablespoons unsalted butter, melted and then cooled slightly
1 cup lemon curd



Preheat the oven to 350*F. Spray a muffin tin with cooking spray. In a large bowl sift together the flour, baking powder, salt and sugar. This makes for a light muffin!


In a separate and smaller mixing bowl, mix the egg, yogurt, milk and melted butter together. Make a well in the center of the dry ingredients and pour the wet mixture into the center. Mix gently, only until the ingredients are combined. Add 2/3 of the lemon curd  and quickly "blend" it through the batter.

Fill the muffin cups 3/4 full. Bake for 30 minutes until golden brown. Transfer to a wire rack to slightly cool. I scoop out a little center in each muffin and place a good teaspoon of the remaining lemon curd inside and on top of each muffin! Serve slightly warm! If you love lemons, then you are gonna make these many, many times!  




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