The secret to a good and light muffins is to not over stir the mixture and a few lumps don’t matter. This delicious muffin is simple and quick to make.

Ingredients: (Makes 8)

• 225 g/scant 1¾ cups all-purpose (plain) flour
• 1 teaspoon baking powder
• Pinch of salt
• 150 g/¾ cup golden superfine (caster) sugar
• Zest of 1 lemon
• 5 tablespoons milk
• 2 eggs
• 140 g/5 oz unsalted butter, melted
• 2 tablespoons lemon juice
• 3 tablespoons good-quality lemon curd

Method:

Preheat the oven to 200°C/400°F/Gas 6. Place nine large paper cases in a deep muffin tray. Sift the flour, baking powder and salt into a mixing bowl. Add the sugar and lemon zest and combine.

Place the milk, eggs and melted butter in a separate bowl and whisk until combined. Gradually add the milk mixture to the flour, stirring gently. Add the lemon juice and mix gently until combined.

Spoon a heaped dessertspoonful of the muffin mixture into the paper cases, then top each one with a teaspoonful of lemon curd. Cover the lemon curd with the remaining muffin mixture, leaving room for the muffin to rise.

Bake for 20 minutes until risen and golden, then cool on a wire rack.