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Thursday, 13 March 2014

Primrose curd muffins

These wee muffins are lovely and so simple to make that I, or anybody's small child, could manage without trauma or too much supervision. Having said that, they are not conventionally beautiful. The apple based primrose curd bubbles from their core like molten lava and oozes stickily and unevenly down theirs sides. Yum!

Makes 6 large muffins or 10 small so would seriously suggest doubling up the mixture as they are very moreish.

Pre heat the oven to 190c/375F/Gas mark5

200 grams of self raising flour
100 grams of cater sugar
1 large free range egg
5 fluid ounces of milk
3 fluid ounces of sunflower oil
1/2 tsp of vanilla extract
Primrose curd  (
or failing that a really good lemon curd

For the topping
More primrose curd.
1 tablespoon of golden granulated sugar

Sieve the dried ingredients into a large bowl. Beat the 'wet' ingredients together until thoroughly mixed and add to the other ingredients. Fold together until incorporated.

Line a muffin tin with cases and spoon in the mixture to about 1/3 full. Carefully spoon a small dollop (technical term there for about 1/3 to 1/2 a teaspoon!) of curd onto the centre of this mixture. Top up the cases evenly with the remainder of the mixture.

Cook for approximately 20 minutes in the centre of the pre heated oven (just check them after 15 if you've a stinkingly good oven). Once they're golden on the top, firm to the touch and starting to ooze a little then they are done.

Remove from the oven and whilst hot brush the tops with a little extra curd and then sprinkle with a little golden granulated sugar for a bit of crunch. Best served warm which is a good thing as they rarely last long enough to get cold.

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