This is a super-duper recipe for finishing half-empty jars of lemon curd. If you have blueberries, chuck them in, if not, try grating some fresh ginger into the mixture for extra punchy flavour. These muffins are perfect for picnics, kids' lunchboxes and for scoffing in the afternoon - as I just did!
Makes 18 regular muffins or 8-9 jumbo muffins
Preheat oven to 180ºCelsius
Line muffin tins with paper muffin cups or cut out squares of greaseproof paper and scrunch them into the tins
- 225g plain flour
- 50g porridge oats
- 75g caster sugar
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 180ml milk
- 75ml fresh lemon juice (ca.juice from 1- 1/2 lemons)
- zest of 2 lemons
- splash of vanilla
- 125g butter, melted
- 1 egg
- 100g lemon curd
- 150g fresh or frozen blueberries
Sift all dry ingredients into a large bowl, stir through to distribute raising agents and lemon zest
Beat the egg in a small cup. Pour the melted butter, lemon curd, lemon juice and vanilla into a measuring jug or bowl, stir through - the liquid will start to curdle due to the lemon juice clashing with the milk, don't worry this is normal!
Add the egg to the liquid mixture, make a well in the centre of the dry ingredients and add the liquids. Fold through with a large metal spoon 4-5 times, then add your blueberries. Fold through another 4-5 times until the mixture looks even (a few pockets of flour are fine). The mixture should be fairly wet and dense - resist the temptation to over-fold the mixture at this stage, otherwise the muffins will be tough
Using an ice-cream scoop, distribute the mixture between the muffin tins and bake 25-30 minutes, depending on your oven
Eat while warm or allow to cool. These muffins freeze well - provided you resist the temptation to scoff them as soon as they're out of the oven!