Lemon and pistachio muffins

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10 servings Cooking: 20 mins
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By Food24 November 03 2009
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Ingredients (9)

250.00 ml flour — cake
15.00 ml Baking powder
85.00 ml castor sugar
salt — pinch
50.00 g pistachio nuts, shelled and chopped
1.00 eggs — extra-large
125.00 g butter — melted
85.00 ml milk
85.00 ml lemon curd
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Method:

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.



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