Lemon Sugar Muffins
150g/5oz/1¼ cups plain (all-purpose) flour
2 tsp baking powder
a pinch of salt
1 medium (US large) egg, beaten
4 tbsp caster (superfine) sugar
50g/2oz/4 tbsp butter, melted
100ml/3½fl oz/⅓ cup milk
finely grated zest of 3 lemons
6 tsp lemon curd
3 brown sugar cubes, coarsely crushed
1 Preheat the oven to 200°C/400°F/Gas 6. Line a 6-hole muffin tin with paper muffin cases.
2 Sift the flour, baking powder and salt together.
3 Put the beaten egg, caster sugar, melted butter and milk in a large bowl and mix well. Gently fold in the sifted flour and the lemon zest.
4 Spoon the mixture into the paper cases and bake in the oven for 30–35 minutes until golden and risen. Cool the muffins on a wire rack.
5 Spread the lemon curd over the top of the muffins and sprinkle with the brown sugar.