lemon curd muffins

OMG! These muffins are amazing! I made these courgette and cardamom muffins, but when I went to taste them they were quite bland, so I added lemon curd in the middle and oh my days! The tanginess of the lemon curd really compliments this moist and fluffy muffins. You need to try this recipe!!

PREPARATION & COOKING TIME: 40mins

INGREDIENTS FOR 9 MUFFINS:

200gr courgette, grated

130ml sunflower oil

15gr stevia

45gr xylitol

130gr self raising gluten free flour

45gr gluten free buckwheat flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 lemon juice plus zest

1 teaspoon cardamom seeds, crushed

3 eggs, beaten

1 teaspoon xanthan gum

9 teaspoons lemon curd

  • preheat oven at 190C / 350F
  • mix together the oil and the eggs with a whisker, for 1-2 mins
  • add the grated courgettes, lemon zest, cardamom seeds, stevia and xylitol. mix together
  • in the meantime combine the flours, bicarbonate of soda, baking powder and xanthan gum and mix well with a spatula
  • now add the dry ingredients to the wet ingredients and mix until combined
  • line with muffin papers a muffin tray
  • I personally weigh the mixture at 100gr per muffin, but you can just spoon the mixture between the 9 muffin cases
  • place in oven and cook for 25-27 minutes or until a wooden skewer comes out clean from the middle of the muffin
  • leave to cool on a wire
  • once cool, with a small knife remove the centre of the muffin to create space for the lemon curd
  • place one teaspoon of lemon curd in the centre of each muffin
  • enjoy it!!

 

NUTRITIONAL VALUE PER PORTION
energy kcal 242.3
fat 17.9
of which saturated 15.9
carbohydrates 19.0
of which sugars 1.0
fibre 1.1
protein 15.5
salt 0.3

Be the first to comment

Leave a Reply