Lemon Curd Muffins

It's been a while since I've done some Kitchen Therapy. Actually, I did two 'oldies' between the last post and this one. But it's time for something new!  It's been a rough few days for me, so this was definitely Kitchen Therapy. And to have a dear friend come to enjoy some with me made it even better. These are really good little muffins, kind of on the 'dainty' side (if there is such a thing in baking! lol) I also shared these with Chrissy who says she doesn't like lemon, but she liked these!  They're very easy to make and I'll definitely make them again.....and again.......

LEMON CURD MUFFINS

Makes 12 Muffins

1 Muffin = 4 PointsPlus™

This was Susan's muffin.

1 1/2 cups all-purpose flour

2 tsp baking powder
1/4 tsp salt
1/2 cup Splenda granulated
1/4 cup fat-free egg substitute
1/2 cup light sour cream
1/2 cup fat-free milk
5 TBSP light butter, melted and then cooled slightly
1 cup lemon curd, divided

Preheat oven to 350º. Spray muffin pan.

In a large bowl, whisk together the flour, baking powder, salt and Splenda.

In a medium bowl, mix together the egg substitute, sour cream, milk and butter.

Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix lightly until just combined.

Add 2/3 of the lemon curt in 6 or 7 dollops and quickly 'marble' it throught the batter.

 

Fill the muffin cups @3/4 full. Bake @30 minutes or until a light golden brown.

Transfer to a wire rack to cool.

To serve, you can either cut a 'conical' piece out of the top of a muffin and put a dollop of lemon curd in that cut-out place (see top picture) OR serve with a dollop of lemon curd on the side (see below picture).

This was my muffin.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan