When I lived in Australia, I worked in a corporate office, a short tram ride away from the city and only a 10 minute drive from my apartment.
A girlfriend and I used to go to work together, some mornings lacing up our walking shoes and dragging our weary bodies the 2 miles or so to the office (which felt like 100 miles early in the morning … and we may have occasionally ended our day with a walk through the local drive-thru bottle shop for a 'traveler' on our way home). We often wouldn't have time to even make a coffee before leaving for work so would swing by a small cafe next to our office building for breakfast. Some mornings when we were feeling hung over under the weather, we would grab a bacon and egg sandwich, other mornings I would get a lemon curd muffin. These muffins were to. die. for. Seriously!
Do you ever read through your Facebook news feed and seeing a name or place will remind you of something? It happens often to me. I saw this particular friend's name come up in my feed last week and immediately thought about that little cafe and the muffins. So I made some.
- 1 cup sugar
- 2 cups all-purpose flour
- 1 egg (beaten)
- 2 tsp baking powder
- 1 cup reduced-fat milk
- 1/4 cup melted butter
- 1 tbs pure vanilla extract
- pinch salt
- confectioner's sugar
- lemon curd
Preheat the oven to 375F.
Line a muffin pan with baking cups.
In a large bowl combine sugar and egg with a whisk.
In a separate bowl combine the flour, baking powder and salt with a whisk.
Add the dry ingredients to the egg mixture and mix well.
Stir in the milk, vanilla and melted butter.
Spoon into muffin pans and bake for 20 minutes.
Once the muffins are cooled a little use a cupcake corer (or melon scoop) to remove a section from the top of the muffin.
Carefully spoon in a little lemon curd and sift confectioner's sugar over the top.