Muffins etc

This weekend is the first weekend we've had since before the wedding when we've not had to be anywhere, do anything or have anyone over. Last weekend was supposed to be our first weekend, but that kinda got ruined by the whole wedding dress fiasco! So we're having a nice peaceful, relaxing weekend full of the kinds of things we like.

My list includes;

Having my wedding dress back - thank you Mags! You're a star! (Mags went and rescued it from the evil dry cleaners for me)

Blue skies and nice warm weather

Vegging out and watching Harry Potter

We've even managed a nice walk around Stockbridge this morning, popping into some of our favourite shops along the way ;0)

Baking - I decided seeing as we were spoiling ourselves this weekend that I would make each of us a treat. Hubby loves his lemon curd so I made some Lemon Curd Muffins for him and because we all know how much I love Passionfruit and White Chocolate I had to give this recipe a try;

Passionfruit and White Chocolate Muffins
2 cups SR flour, sifted
1/2 cup caster sugar
100g white chocolate, chopped
125g butter, melted, cooled
1/3 cup milk
2 eggs, lightly whisked
1/4 cup passionfruit pulp
1 tsp vanilla extract
Passionfruit Icing
1 1/4 cups pure icing sugar
2 tsp hot water
1 1/2 tbsp passionfruit pulp


Preheat oven to 200C. Lightly grease a 12 hole 1/3 cup capacity muffin pan.


Combine flour, sugar and chocolate in a bowl. Make a well in the centre.


Whisk butter, milk, egg, passionfruit and vanilla in a jug. Pour into the well. Gently fold until just combined. Three quarter fill muffin holes with mixture. Bake for 15 to 20 mins or until a skewer inserted in the centre comes out clean. Stand in pan for 5 mins. Turn onto a wire rack.

Make passionfruit icing; stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. (I think this possibly requires a wee bot more finesse than described!) Allow to set. Serve.


Makes 12
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Lemon Curd Muffins
200g SR flour
100g golden caster sugar
1 large egg
75ml corn oil (original recipe actually says to use sunflower oil but I find the flavour of it over powers whatever its used in so I tend not to use it)
150ml milk
1/2 tsp vanilla extract
60ml lemon curd
For The Sugar Coating
60ml lemon curd
50g golden caster sugar


Heat the oven to 190C. Line a 12 hole muffin tin with paper cases. Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a tsp of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture.

Bake for 10-15 mins until risen and firm. For the sugar coating, microwave the lemon curd on high for 1 min until melted. Put the sugar into a shallow bowl. Brush some melted curd on top of each muffin and dip the tops of each one in sugar to coat the tops.

Makes 12
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PS - Just in case you're wondering Hubby's list includes watching the Grand Prix qualifying and eating the muffins lol