I buy food magazines – lots and lots of them. Some i just read and look at the pretty neat pictures and imagine that if I try the recipe, the outcome will look as in the magazine. Sometimes I actually try some of the recipes. Until now – none of them was even close to what the glossy pictures showed. But…i will keep trying … and hoping :).
This muffins recipe i found in one of these magazines that i keep buying – it came out tasty and moist, so i kept the recipe. In the magazine it was topped with buttercream, but because i found it extremely sweet, the second time i tried it i used a quite tarty lemon curd to cut down on sweetness. My kid did not liked it – but i enjoyed it (selfish mom 🙂 )
They go well without a topping, but if you like to have something creamy with it and not adding to the already rich taste, go for something tarty. They pair well.
Enjoy it with a smile! 🙂
- YIELD: 12
- 250 g sugar
- 250 g butter (at room temperature)
- 3 eggs
- 250 g plain flour
- 1 ts baking powder
- 1 ts vanilla sugar
- 2 lemons (the fine grated zest from both and the juice from one)
- lemon curd (bought or homemade)
Butter a 12 pieces muffin tray or 12 individual muffin forms.
Beat the butter and the eggs together until the mixture becomes white. Add the eggs one at a time, mixing really well after each of them. Sift the flour, vanilla suggar and baking powder together and add them to the egg mixture. Mix well. Add the lemon juice and the finely grated zest.
Divide the mixture between the 12 muffin forms and bake them in the oven for 30 minutes at 160°C.