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    You are in: Home / Recipes / Lemon Curd and Cream Cheese Muffins Recipe
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    Lemon Curd and Cream Cheese Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sherrie-pie's Note:

    This recipe comes from the Daily Mail's Leith's Recipe of the Day. I made some yesterday for our Brownie Pack's Tsunami fundraising event and they, along with my brownies (I used Recipe no 13729 - not my recipe! But a good one!) were sold out. Try them for something different. I did need more than the amount below of lemon juice for the glaze. The recipe says "10 minutes" prep time. I think they're talking about professionals. I'm "just" a housewife - it took me a while longer. But worth it.

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    Ingredients:

    Servings:

    Units: US | Metric

    MUFFIN

    FOR THE GLAZE

    Directions:

    1. 1
      Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
    2. 2
      Sift flour, baking powder and caster sugar together.
    3. 3
      Add lemon zest.
    4. 4
      Mix together the milk, egg, butter, lemon curd and vanilla essence.
    5. 5
      Mix together the cream cheese and icing sugar in a seperate bowl.
    6. 6
      Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
    7. 7
      Put 1 tablespoon of the muffin mix into the base of the muffin pans.
    8. 8
      Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
    9. 9
      The tins should be almost full to the top.
    10. 10
      Bake in the centre of the preheated oven for 20 minutes.
    11. 11
      Prepare the glaze by mixing the icing sugar and lemon juice together.
    12. 12
      Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.

    Ratings & Reviews:

    • on January 15, 2007

      55

      These were lovely muffins, even without the glaze (I was too lazy to glaze them, I have to admit). I was able to get 12 mini muffins and 4 regular-sized muffins from this. I'm sure they'll be well received at work tomorrow. For Americans using this recipe...I used 3/4 c flour, 5 tb. granulated sugar, a little more than 1/2 c milk, 4 tb. butter, and 1.5 tb. powdered sugar (I think the glaze would call for 1/4 cup powdered sugar). Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2011

      55

      I reviewed this recipe ages ago and have made them dozens of times since. Everyone who has tried them has loved them and they never last long. My main advice is don't over-stir! They lose their dreamy fluffiness and turn chest. Better to leave the batter a little lumpy. You won't hardly notice it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2008

      55

      I made my own lemon curd the same day and then used this recipe. Also added a small spoonful of lemon butter on top of the cream cheese mix in the middle. They turned out beautifully. One for the recipe box!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Lemon Curd and Cream Cheese Muffins

    Serving Size: 1 (128 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.5
     
    Calories from Fat 106
    30%
    Total Fat 11.8 g
    18%
    Saturated Fat 6.8 g
    34%
    Cholesterol 61.7 mg
    20%
    Sodium 202.6 mg
    8%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 1.5 g
    6%
    Sugars 24.8 g
    99%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    lemon curd

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