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Tuesday, May 21 2013

Make these sweet springtime desserts in popover or muffin pans. Find lemon curd in the preserves section of supermarkets or specialty shops. Place muffins removed from popover pans in clean paper bake cups to serve.

 

 

 
Lemon Curd  Muffins
Recipe from 
Servings: 6 popovers
Prep Time: 25 mins
Total Time: 48 mins
 
 
ingredients
 
  •  
    1-1/2  cups  all-purpose flour
  •  
    1/2  cup  granulated sugar
  •  
    1/4  cup  whole wheat flour
  •  
     teaspoons  baking powder
  •  
    1/4  teaspoon  salt
  •  
       egg
  •  
    3/4  cup  milk
  •  
    1/4  cup  cooking oil
  •  
    2/3  cup  purchased lemon curd
  •  
     tablespoons  toasted coconut
 
directions
Preheat oven to 400 degree F. Grease six popover pans and line with paper bake cups; set aside. Stir together the all-purpose flour, sugar, whole wheat flour, baking powder, and salt in a medium mixing bowl. Make a well in the center of the dry ingredients; set aside.
 
Combine the egg, milk, and oil in a small mixing bowl. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy).
 
Spoon half of the batter into prepared popover pans (two rounded tablespoons in each popover pan). Spoon two rounded teaspoons of the lemon curd on top of the batter in each pan. (There will be some remaining lemon curd for topping). Spoon remaining batter into popover pans filling each pan two-thirds full.
 
Bake for 18 to 20 minutes or until golden brown. Cool in popover pans on a wire rack for 5 minutes. Remove from pans. Top with remaining lemon curd and toasted coconut. Serve warm or cool. Makes 6 popovers.
 
 
to make in muffin cups
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. Prepare muffin batter as above. Spoon half of the batter into prepared muffin cups (a rounded tablespoon in each muffin cup). Spoon a rounded teaspoon of the lemon curd on top of the batter in each cup. (There will be some remaining lemon curd for topping). Spoon remaining batter into muffin cups, filling each cup two-thirds full. Bake and cool as directed. Makes 12 muffins.
 
nutrition information
Per serving: Calories 419, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 4 g, Cholesterol 65 mg, Sodium 291 mg, Carbohydrate 47 g, Total Sugar 42 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 13%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:20 am   |  Permalink   |  0 Comments  |  Email
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