1 Grease a 12-hole muffin pan (-cup capacity).
2 Sift flour and powder into a large bowl. Add sugar. Mix well. Combine eggs, yoghurt, margarine, rind and juice in a medium bowl. Stir into flour mixture until just combined, taking care not to over-mix.
3 Divide three-quarters of the mixture evenly among prepared pan holes. Place 1½ tsps of lemon curd in each hole. Top with remaining muffin mixture.
4 Cook in a moderately hot oven (190C) for about 20 minutes, or until cooked through. Remove. Stand in pan for 5 minutes, then lift out onto a wire rack.
5 Serve muffins warm or cold dusted with sifted icing sugar.New Idea Food Director Barb Northwood says: Muffins are the easiest snacks to make – no clever gadgets needed, just a few bowls and spoons. Serve warm as a treat, or wrap when cool and freeze individually. Pack a frozen muffin into the lunch box and it’ll thaw by lunchtime, or heat a frozen muffin in the microwave for one minute to have with your cuppa!
Tip: You will need 2 lemons for this recipe. For a change, replace curd with your favourite jam.
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