Lemon Curd Poppyseed Muffins....

Made these delightful muffins this week....

They were so so yummy.

I just had to share.

❤️ Recipe ❤️

INGREDIENTS

1 1/2 cups lemon curd

Muffin batter

1 stick (8 tablespoons) butter, softened

3/4 or 1 cup organic

maple syrup

2 whole eggs

2 tablespoons poppy seeds

Zest of one lemon

1 ½ cups whole milk plain yogurt (not Greek yogurt)

1 ½ cups einkorn flour

1 ½ cups organic whole wheat pastry flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons fresh lemon juice

Topping

2 Tablespoons monkfruit

Zest of one lemon

INSTRUCTIONS

Preheat oven to

350 DEGREES F.

Place muffin papers into a standard large muffin tin. Set aside. MAKE a half batch of lemon curd, or use store bought organic lemon curd.

In the bowl of a stand mixer with the paddle attachment, beat butter until creamy and pale in color. Add maple syrup aND BEAT until creamy and fluffy, about four more minutes. WITH mixer running on low, add in one egg at a time, mix, scrape bowl and mix again.

Add the poppy seeds, zest of one lemon and the plain yogurt and mix to combine. Scrape again and mix once.

In a large bowl, sift flours, baking powder, baking soda and salt.

With mixer running on low, slowly add the dry ingredients and mix just until incorporated. ADD the lemon juice and mix once.

Scrape the bowl and mix again by hand with the rubber spatula. Try not to over mix.

With an ice-cream scoop, divide the batter between the 12 prepared muffin papers.

Place the monkfruit and zest in a small bowl and toss with a fork. Then sprinkle over the tops of the 12 muffins.

Bake in the center of the oven for 15-20 minutes until a toothpick inserted comes out clean and the tops ate lightly brown. Ours took 22 minutes.

Cool on a wire rack until room temperature.

Place lemon curd in a pastry bag with a large round tip.

Using an apple corer, remove some of the muffin by twisting down to about half the muffin and remove.

Use the pastry bag and fill the hole letting it come above the muffin top. Alternatively, you could use a teaspoon to fill the hole with lemon curd.

Serve with additional lemon curd on the side.