Wendy's Kitchen Table

Had a lovely morning visiting the Black Family today. Came home with a bag of lemons off their lemon tree and decided to whip up these muffins this afternoon. Thanks Mel and Scott for the lemons.

INGREDIENTS
Dry
2 ½ cups self raising flour
1 cup caster sugar

Wet
90 g butter, roughly chopped
1 egg, lightly beaten
1 tablespoon lemon zest
1 x 400ml can light coconut cream, well shaken

¼ cup lemon juice

12 teaspoons Lemon Curd (Store bought or see my recipe under preserves)

METHOD
Preheat oven to 200˚C or 180˚C fan forced.
Spray a 12 hole muffin tin with cooking spray.
In a large bowl place the dry ingredients.
In a microwave safe jug melt the butter. Add the coconut cream, egg and lemon zest. Mix to combine.
Pour the wet ingredients into the dry ingredients. Fold until just combined. Lastly mix in the lemon juice.
Fill a quarter of each muffin hole with cake mixture. Then add a teaspoon of lemon curd. Then fill remaining muffin holes with cake mixture.
Bake for 15 minutes, or until just firm to the touch. Because of the coconut cream the muffins will look quite light in colour but will still be cooked.
Remove from oven and stand for 5 minutes before turning muffins out onto a wire rack to cool.