Blueberry Bran Muffin Lemon Curd


Muffin tin size Size 25cm(L) x 19cm(W) x 3cm(H)

Ingredients Makes 12 Muffins:

The Muffin:

  1. 1 cup wheat bran
  2. 1 cup whole wheat flour or self raising flour
  3. ½ cup mixed dried fruits (preferably with chopped dates as it adds an amazing flavour and texture)
  4. 1 ½ tsp vanilla extract
  5. 1 tsp baking powder
  6. ¾ cup milk
  7. ½ cup honey
  8. 2 tbsp butter
  9. 1 egg beaten

The Lemon Curd:

  1. 2 small lemon zest and juice.
  2. A pinch of salt
  3. 50g sugar
  4. 50g  melted unsalted butter
  5. 4 egg yolks

The Muffin:

  1. Pre-heat oven at 180°C. Grease muffin tin with butter or place muffin cases on the tin (as per picture below)
  2. Mixed all ingredients together. Pour mixture onto the muffin tin or muffin cases.
  3. You can also add 1 tsp of lemon curd on top of your muffin mixture if you would like to.  This bit is optional. (Instructions on how to make a lemon curd below)
  4. Place the muffin in the oven for 25 minutes or until the mixture has set. Before taking the muffin out of the oven insert a knife or a cake tester into the muffin, if it comes out clean without some mixture stuck to it, then your muffin is baked and ready.

The Lemon Curd:
1. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter have melted. Remove from the heat. Leave to cool for a minute, add beaten egg yolks and whisk all together.
2. Turn the pan onto a low heat again, whilst constantly whisking. Once the curd thickens, remove from the heat. Cover with a cling film once cooled, refrigerate for at least an hour, preferably overnight.

Serve warm fresh from the oven.

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