I kept this quite simple because I wanted to bake them with Wee Girl. The sharp tang of the limes means that the muffins have a flavour reminiscent of sherbert fountains.
There’s a lot here for a child to help with, from mixing up the wet and dry ingredients, to spooning the batter into the muffin tray and dolloping on the spoonfuls of curd. Wee Girl helped with all of these.
300g plain flour
140g caster sugar
2 tsp baking powder
75g butter melted
zest and juice of 3 limes
milk to top up the lime juice to 225ml
About 4 tbsp of lemon curd
1.) Preheat the oven to 200 degrees Celsius. Line a muffin tin with paper cases.
2.) Mix the plain flour, caster sugar and baking powder in a large bowl.
3.) In a separate jug beat the eggs and then mix in the wet ingredients, (topping up the lime juice to 225 ml with milk).
4.) Add the wet ingredients to the dry ones, and mix briefly. Thow in the lime zest.
5.) Spoon a little bit of the batter into each paper case, then top with a dollop of lemon curd. Top with more batter until all the cases are filled.
6.) Bake for 20-23 minutes until risen and cooked through. Let them cool for a bit in the tin, then transfew them to a wire rack.