More stuff in the mail! The lovely people from Beyond the Square has sent me more interesting product to try, and this time I’ve got fruit curds from Anathoth! Now I’ve already blogged about their amazing jams, and I’m a big supporter of preserves, because it gives you a little taste of summer when the fruits are no longer in season!
Basic Muffin Recipe
Makes 12 regular muffins or 24 mini muffins
1/4 cup vegetable or other bland oil
1 cup milk
1/2 cup sugar
2 cups self raising flour
Preheat your oven – 180C for regular sized muffins, 200C for mini muffins
Simply pour the wet ingredients into the dry ingredients, and mix till a batter forms. The batter will be a little lumpy, so don’t succumb to the temptation to keep mixing it till it’s smooth! It’s better to have a slightly lumpy better but a muffin with a beautiful soft crumb.
Simply partially fill the muffin tray with batter (about 1/2 full), then add a heaped teaspoon of passionfruit curd (1/2 tsp for the mini muffins) in the middle – it will sink slightly – and cover with just a little bit of batter to bring the muffin cup to 2/3 full. It may seem lopsided, but the muffin batter will rise around the filling, and the filling tends to sink, so it’s better to have more batter underneath it methinks.
Bake till golden brown on top.
With these filled muffins you can’t exactly do the skewer test, but at those temperatures, I got a crispy top, fluffy insides, with a gooey filling. I much preferred popping the whole warm mini muffins into my mouth, but be careful, because it’s really hot!!
I think it’s great having products like these around during the colder months because I absolutely hate shopping out of season if I can help it, and this gives me the opportunity to have summer flavours, like passionfruit and lemon, during the winter months. And there are so many recipes out there that can provide winter comfort! =)
What are your favourite recipes to use fruit curd in?