Lemon Curd Muffins

I was watching old episodes of the River Cottage Every Day tv series, and saw Hugh make these amazing looking muffins. I had to try them myself! I made lemon curd ones that were shown, but also cherry jam & blueberry curd ones too. You could even add a dollop of nutella if you wanted - that is what I am going to try next time. These were very easy to make, and tasted lovely & light. You have to mix the ingredients gently, as over-mixing can make the muffins too "cakey".

Makes 12
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 ( iused 50g lemon curd for 4 muffins, 50g blueberry curd for 4 muffins and 50g cherry jam for the final 4)

1. Put 12 large paper cases into a muffin tray. Put the flour, baking powder, salt and caster sugar in a large bowl and whisk lightly..
2. 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 muffins.
3. Spoon a some mixture into each muffin case and top with a generous ½ teaspoonful of lemon curd. Add a final spoonful of muffin mixture to encase the lemon curd and three-quarters fill the cases.
4. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm.