Lemon curd and coconut muffins

As I’ve probably mentioned earlier, I’m not a big fan of cooking, but I love making cakes and cupcakes and all kinds of desserts. Sometimes it takes me a while- or a couple of weeks- to pick up myself and bake something, but when it finally occurs, I enjoy doing it.

The inspiration came from the fact that I had a lemon cupcake yesterday before work, and it was soooo good, but as I possibly couldn’t afford to eat it more often, I decided to try to bake something similar. And let me say, they do taste amazing (I’ve already had three). The muffins are also super quick and easy to prepare. I’m so happy they turned out to be that nice, so I decided to share them with you. 🙂

Ingredients:

2 cups flour

1/2 cup sugar

2 tsp baking powder

3/4 cup coconut shreds

1 cup semi-skimmed milk

1/2 cup sunflower oil

1 large egg

lemon curd

And that’s it! I mixed all the dry ingredients together with a table spoon (the big advantage is that you don’t need a food mixer because, well, I don’t have one). Then I added milk, oil and an egg and mixed once again. Remember to heat the oven to 180C.

making of — This coconut is so nice! It’s sweetened, so it’s probably not the healthiest, but as I was preparing muffins I was basically stuffing my face with it all the time .:D

Then, I filled each paper case with about half a tablespoon of cake mixture, added a teaspoon of lemon curd, and covered it with the remaining mixture. It’s important to place lemon curd rather low and leave plenty of space to cover it with the mix. Otherwise, it will boil over during baking (yeah, that happened), and believe me, it is a pain to clean the muffin form from the burned filling.

lemon curd filling.jpg — Next time I’d have to place the filling in the lower half of the case, so it will be in the bottom of a muffin and not all over it!

Now the funny thing with baking is that my oven has like an open fire, so I can’t set the temperature precisely. For this reason, I may as well ignore the recommended baking time of absolutely everything and just be careful not to burn it too much. By the way, when I have my own place I’m gonna have one of these really cool ovens like that purple one Max had in 2 Broke Girls. Anyway, I baked my muffins for about 25 minutes, until they were golden and smell delicious. I also always check them with a wooden toothpick or sushi stick. If the cake is not sticking to it, that means it’s ready!

I’m so proud of this little activity of mine; they may actually be the best cupcakes I’ve ever made. I like how coconut and lemon zest taste together. And it took me like three minutes to mix the ingredients and about five to fill the muffin form, so they are also incredibly easy to make.

Thank you for reading! 🙂