A couple of years ago, on one of our caravan holidays in Sligo, I treated myself daily to a coffee and a lemon muffin (to be fair, it was only a three day holiday) All the time, wondering how I’d be able to keep up this new found habit when we got home. I made a few attempts to recreate them at home and although they are not the same, I love them just as much. In fact I’d go as far as to say they are definitely my favourite muffins.
I purposely don’t make them very often. Especially now that I’m slowly getting back on track with Slimming World (might have something to do with a coffee and muffin habit…)
The recipe is pretty simple, and uses the homemade Lemon Curd that I posted on Wednesday. I recently discovered Moser Roth white Madagascan Vanilla chocolate in Aldi which is delicious and perfect for use in this recipe. Definitely not slimming world friendly though…
200g unsalted butter
200g caster sugar
200g self raising flour
1tsp lemon essence
125g white chocolate, roughly chopped
In a large mixing bowl, cream the butter and sugar together.
Add the eggs, one at a time, followed by a spoonful of flour (this helps to prevent curdling) and gently mix together.
Add the lemon essence and the remaining flour and fold into the mixture.
Carefully stir in the white chocolate pieces.
Line a bun tray with cases. Spoon some mixture into the cases, pop a teaspoon of lemon curd in the centre then cover with more muffin mixture.
Bake for 20 minutes.
Allow to cool before eating, lemon curd gets quite hot 😉