Duffins are cross between donuts and muffins – we make these undoubtedly more often we should!
115g Lightly Salted Butter
150g Caster Sugar
1 Large Egg
2 tsp Lemon Extract
225ml Whole Milk
150g Lemon Curd
2 x Muffin trays
Wide plain nozzle
Preheat the oven to 190°C (170°C fan oven, 375°F, gas mark 5). Lightly grease 2 x 6 cup muffin trays (or if you have one a large 12 cup tray).
Put the butter and sugar in a bowl and whisk together until light and creamy. Whisk in the egg and Lemon Extract.
Sift the flour and Baking Powder on top, and mix together, gradually adding all the milk, to make a smooth, thick, batter.
Divide the mixture between the muffin trays, smooth the tops and bake in the oven for 30-35 minutes until risen to a dome and firm to the touch.
As soon as the muffins are cooked, turn them onto a wire rack. Put the lemon curd into a piping bag fitted with a 1cm (1/2inch) wide plain metal nozzle and inject each one through the side with the lemon curd.
To decorate, while the muffins are still warm, put the sugar on a plate. Working on one muffin at a time, brush all over with melted butter and roll in the sugar to coat. Put back on the wire rack. Your cakes are now ready to serve warm or allow to cool completely.
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