Lemon muffins with lemon curd filling

Lemon muffins with a lemon curd centre, with no added sugar, sweetened with OK Gold.

Procedure

1. 01

   First of all, make the LEMON CURD:

   Wash the lemon, grate the zest and squeeze out the juice.
   Beat the egg with OK GOLD until the mixture is light and fluffy.
   Add the lemon juice and zest to the egg and OK GOLD mixture, along with a tablespoon of cornflour, stirring everything together until the mixture is smooth and even. Now, in a bowl, melt the butter in a bain-marie and, once melted, add the egg and lemon mixture, stirring until you have a fairly thick cream.
   Once the lemon curd is ready, leave it to cool and, in the meantime, get on with making the muffins.

2. 02

   To make the MUFFINS:

   Beat the egg with OK GOLD until the mixture is frothy.
   Add the yoghurt and maize oil, continuing to stir.
   Now mix the flour with the vanilla extract and baking powder, then sift the mixture into the liquid mixture, adding the zest of ½ a lemon.
   Pour the mixture into muffin cases, filling them two-thirds full, and bake at 180°C for 20 minutes, checking they are cooked through with a toothpick.
   Leave the muffins to cool on a wire rack before filling them.
   Once cooled, using a muffin corer or a knife, make a hole in the centre of each muffin, setting aside the ‘lid’ of the muffin.
   Using a piping bag, fill the muffin with lemon curd and seal the hole with the ‘lid’.
   If you wish to fill the muffins with hazelnut cream (see recipe), remove the grated zest from the muffin mixture.