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Saturday, 21 January 2012
Lemon Curd & Banana Muffins
I hate waste. So when I've got a bunch of bananas that are going brown and are really past their best for eating - it means they are just right for adding to some yummy baking! And what a great excuse for baking something lovely to go with my afternoon cuppa! Perfect!
The lemon curd is a recipe from The Great British Bake Off book, although if you haven't got the time, just buy a jar. I happened to have some left in the fridge and thought this would be the perfect recipe to use it up. I've adapted the recipe from Hugh Fearnley-Whittingstall's Lemon Curd Marble Muffins in his River Cottage Everyday book.
225g self raising flour (I use a special sponge flour)
A good pinch of sea salt
100g caster sugar
1 medium egg
125g plain yoghurt
125ml whole milk
75g unsalted butter, melted and slightly cooled
75g lemon curd
1 large mashed banana
HOW TO MAKE:
Put 12 large paper cases into a muffin tray. Put the flour, salt and caster sugar in a large bowl and whisk lightly to aerate and combine.
Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined - it's essential not to go over the top.
Add the lemon curd and banana in dollops and quickly marble it through the mixture.
Spoon the mixture into the paper cases until they are about three quarters full. Bake in a preheated oven at 180C for about 30 minutes until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally slightly warm.