Name: St Clement’s curd muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 9
Cuisine: British
Ingredients: 200g plain flour; 140g white caster sugar plus 1 1/2 tbsp; 1 tsp baking powder; ¼ tsp bicarbonate of soda; finely grated zest and juice of 1 small orange (about 85ml juice); 1 tbsp sunflower oil; ½ tsp vanilla extract; 150g pot plain yogurt; 1 large egg; 9 tsp lemon curd

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St Clement’s curd muffins

St Clement’s curd muffins

Sara Buenfeld

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Makes 9

Easy

Prep: 20 mins

Cook: 15 mins - 20 mins

plus cooling

A star rating of 3.5 out of 5.15 ratingsRate

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These easy orange sponge cupcakes are finished with a crunchy, zesty sugar topping and conceal a lemon curd centre

Freezable

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Ingredients

Nutrition

Units:

MetricUS

200g plain flour
140g white caster sugar

plus 1 1/2 tbsp
1 tsp baking powder
¼ tsp bicarbonate of soda
finely grated zest and juice of 1 small orange

(about 85ml juice)
1 tbsp sunflower oil
½ tsp vanilla extract
150g pot plain yogurt
1 large egg
9 tsp lemon curd

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Nutrition: per muffin

kcal215
fat3g
saturates1g
carbs42g
sugars24g
fibre1g
protein4g
salt0.3g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and line a muffin tin with 9 paper cases. Tip the flour, 140g sugar, the baking powder and bicarbonate of soda into a bowl, and mix together with a fork.
step 2

Stir together 1/2 tsp orange zest and 11/2 tbsp sugar and set aside. Whisk together the orange juice and remaining zest, the oil, vanilla, yogurt and egg with a fork until well blended. Lightly stir into the flour mixture until just combined. Using an ice cream scoop, spoon the mixture into the muffin cases (there will be some left over). Put 1 tsp curd in the centre of each and just cover with the remaining muffin mixture. Bake for 15-20 mins until firm and pale golden.
step 3

Remove from the oven and sprinkle over the orange sugar. Leave to cool on a wire rack. Will keep for 4 days in the fridge – return to room temperature to serve.

RECIPE TIPS

MEASURING THE MIXTURE

Using an ice cream scoop to transfer the mixture to the cases ensures that the muffins are all the same size.

Recipe from Good Food magazine, May 2015

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A star rating of 3.5 out of 5.15 ratings

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