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RECIPE-lemon-crumble-top-muffins

Lemon Crumble Top Muffins

RECIPE-lemon-crumble-top-muffins

Ingredients

200g self-raising flour
100g caster sugar
1 Tbsp Barker's Lemon Curd
1 large egg
75ml sunflower oil (or canola oil)
150ml milk
juice of 1/2 lemon
12 Tbsp Barker's Lemon Curd
CRUMBLE TOPPING
1/2 cup flour
1/2 packed brown sugar
1/2 tsp cinnamon
3 Tbsp butter

Instructions

1
To make crumble, place all dry ingredients in a bowl, cut butter up into little cubes and cut in butter (rub together with fingers till the dry mix looks like breadcrumbs). Set aside
2
Heat oven on fan bake to 190°C. Grease and line muffin tin
3
Sieve flour into a large bowl. Add sugar and first measure of curd, mix to combine
4
In a separate bowl mix together egg, sunflower oil, milk and lemon juice
5
Make a well in centre of the dry mix and add some of the liquid mix and stir in. Continue to stir in until combined
6
Fill muffin cases about 1cm high then spoon Lemon Curd into centre and fill with muffin batter until 2/3 full. Sprinkle a dessertspoon of crumble over top
7
Bake in centre of oven for 10-15 mins or until topping is golden brown and muffins are firm

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