Lemon Curd & Poppy Seed Muffin

This is a must try if you have lemon curd with you.  It is a recipe from River

Cottage, a programme I have been following a lot recently and this is one of

the few recipes which I´ll make again and again.  It is really good!

Here´s the recipe;

• 225g plain flour
• 2 tsp baking powder
• 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
• 150g lemon curd
• 1/2 cup of Poppy Seeds

Method

1) Put 12 large cases into a muffin tray.
2) Put the flour, poppy seeds, baking powder, salt & caster sugar in a
    large bowl and whisk lightly to aerate and combine.
3) 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 over-mix or you’ll get
    dense cakey muffins.
4) Add the lemon curd in 6 or 7 dollops and quickly ‘marble’ it lightly
    through the mixture (a couple of light stirs is really all that’s needed).
    If your lemon curd is a bit stiff, just add it in little blobs.
5) Spoon the mixture into the paper cases, to three quarters fill them.
    Bake them in an oven preheated to 180C for about 30 minutes until
    golden brown.
6) Transfer to a wire rack to cool. Eat on the day you bake them, ideally
    while still warm.