Lemon Poppy Seed Muffins with Lemon Curd

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I have a pure love for muffins. Muffins are my way experimenting in the kitchen with different flavors and ingredients. These Lemon Poppy Seed Muffins is a bomb of flavor. Vibrant, fresh and zesty! Thanks to the homemade lemon curd topping that adds a punch of extra lemon flavor to these beauties. These are great for breakfast, snacking or even as a dessert, delicious in every bite.

So while you are looking to try out some easy and yummy recipes, this recipe is your new friend for life!

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RECIPE

METHOD: (Makes 8 regular muffins)

  • 140 gms whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract
  • 60 gms butter, room temperature
  • 90 gms caster sugar
  • 10 gms poppy seed, soaked in 40 gms hot water for 1 hour and then drained
  • 3/4 cup plain yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 egg
  • 1/3 cup lemon curd
  • edible flowers, to garnish

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METHOD:

  • Preheat the oven to 170 C for atleast 15 minutes and lime the muffins mould with liners are keep aside.
  • Meanwhile take sugar and butter in a bowl and beat it using an electric beater until its pale and fluffy. This would take around 2 – 3 minutes.
  • Now add the egg and vanilla extract and beat it until its just incorporated.
  • Add the poppy seeds, lemon juice and yogurt and again beat until it is incorporated.
  • Sieve the flour, baking soda and baking powder and keep aside.
  • Now add the dry ingredients to the wet ingredients along with lemon zest and using a spatula fold it in until all the ingredients are just combined.
  • Divide the batter equally into the moulds and bake for 20 – 22 minutes or until a skewer inserted comes out clean.
  • Once done, take the muffins out of the oven and allow it to cool completely.
  • Take a spoon full of lemon curd and smear on the top. Garnish with some edible flowers and serve.

 

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