Lemon and pistachio muffins

Recipe from: 11/2/1995 12:00:00 AM
Ingredients 9
Servings 10
Time

Ingredients

  • 250
    ml
    cake flour
  • 15
    ml
    baking powder
  • 85
    ml
    castor sugar
  • pinch salt
  • 50
    g
    pistachio nuts (shelled), chopped
  • 1
    extra-large egg
  • 125
    g
    butter, melted
  • 85
    ml
    milk
  • 85
    ml
    lemon curd
 

Method

15-20 min
 
Preheat the oven to 190 ºC (375 ºF). Spray a muffin tin with non-stick spray. Sift the dry ingredients into a mixing bowl, add the pistachio nuts and mix. Whisk the egg, butter and milk together, add and mix lightly. Fill 9-10 of the muffin hollows halfway with the mixture. Spoon 5 ml (1 t) lemon curd in each hollow and spoon the remaining muffin mixture on top. Bake for 15-20 minutes or until golden brown on top and cooked. Cool slightly before transferring to a cooling rack. Cover with the remaining lemon curd. Serve lukewarm with a dollop of cream, if desired. Makes about 9-10 muffins.
 

Read more on: bake
 

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