Lemon Curd  Muffins

Lemon Curd Muffins

Make these sweet springtime desserts in popover or muffin pans. Find lemon curd in the preserves section of supermarkets or specialty shops. Place muffins removed from popover pans in clean paper bake cups to serve.

by 8  people
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Related Categories:

Bread, Chocolate Desserts, Desserts, Muffins
Recipe from Better Homes and Gardens
SERVINGS
6
PREP TIME
25 mins

Lemon Curd Muffins

Make these sweet springtime desserts in popover or muffin pans. Find lemon curd in the preserves section of supermarkets or specialty shops. Place muffins removed from popover pans in clean paper bake cups to serve.

Lemon Curd  Muffins
SERVINGS
6
PREP TIME
25 mins
by 8  people
add your rating
add a comment

Related Categories:

Bread, Chocolate Desserts, Desserts, Muffins
Ingredients
  • 1 1/2  cups all-purpose flour
  • 1/2  cup granulated sugar
  • 1/4  cup whole wheat flour
  • 2   teaspoons baking powder
  • 1/4  teaspoon salt
  • 1   egg
  • 3/4  cup milk
  • 1/4  cup cooking oil
  • 2/3  cup purchased lemon curd
  • 2   tablespoons toasted coconut
Related Video
How to Make Muffins

This breakfast staple is easy to make with a variety of flavors. Learn how to make muffins and you will be able to whip up a Sunday breakfast in no time.

Directions
1. 
Preheat oven to 400 degree F. Grease six popover pans and line with paper bake cups; set aside. Stir together the all-purpose flour, sugar, whole wheat flour, baking powder, and salt in a medium mixing bowl. Make a well in the center of the dry ingredients; set aside.
2. 
Combine the egg, milk, and oil in a small mixing bowl. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy).
3. 
Spoon half of the batter into prepared popover pans (two rounded tablespoons in each popover pan). Spoon two rounded teaspoons of the lemon curd on top of the batter in each pan. (There will be some remaining lemon curd for topping). Spoon remaining batter into popover pans filling each pan two-thirds full.
4. 
Bake for 18 to 20 minutes or until golden brown. Cool in popover pans on a wire rack for 5 minutes. Remove from pans. Top with remaining lemon curd and toasted coconut. Serve warm or cool. Makes 6 popovers.

Variation

  • To make in Muffin Cups:

    Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. Prepare muffin batter as above. Spoon half of the batter into prepared muffin cups (a rounded tablespoon in each muffin cup). Spoon a rounded teaspoon of the lemon curd on top of the batter in each cup. (There will be some remaining lemon curd for topping). Spoon remaining batter into muffin cups, filling each cup two-thirds full. Bake and cool as directed. Makes 12 muffins.

nutrition information

Per Serving: cal. (kcal) 419, Fat, total (g) 13, chol. (mg) 65, sat. fat (g) 4, carb. (g) 47, Monosaturated fat (g) 4, Polyunsaturated fat (g) 4, fiber (g) 5, sugar (g) 42, pro. (g) 6, vit. A (IU) 97.18, vit. C (mg) 0.59, Thiamin (mg) 0.27, Riboflavin (mg) 0.26, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 291, Potassium (mg) 118, calcium (mg) 131.26, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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