Ingredients:
170 g plain flour
1 1/2 teaspoons baking powder
70 g caster sugar
2 finely grated lemons, zest of
125 ml milk
1 eggs, beaten
50 g butter, melted and cooled
2 tablespoons lemon curd
1/4 teaspoon vanilla essence
55 g cream cheese
20 g icing sugar
2 1/2 teaspoons lemon juice
55 g icing sugar, sieved
Directions:
Preheat the oven to 170 C/325 F and line a muffin pan with paper cases.
Sift flour, baking powder and caster sugar together.
Add lemon zest.
Mix together the milk, egg, butter, lemon curd and vanilla essence.
Mix together the cream cheese and icing sugar in a seperate bowl.
Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
Put 1 tablespoon of the muffin mix into the base of the muffin pans.
Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
The tins should be almost full to the top.
Bake in the centre of the preheated oven for 20 minutes.
Prepare the glaze by mixing the icing sugar and lemon juice together.
Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.