The other day I was thinking about this amazing lemon-curd filled doughnut I had from a small-town bakery in New Zealand, so to get my lemon/doughnut combination fix, I gave an old sugar doughnut muffin recipe a lemon curd spin.
For the curd, I used this microwave lemon curd recipe, which turned out really well (and makes a lot of curd). For some reason I'm usually suspicious of cooking with eggs when I'm not scrambling them or baking them into something. Eggs are just really dodgy to me (don't ask).
For the muffins, I used this recipe that I came across years ago, and I've baked several times just as is. I put a tablespoon of muffin batter into each cup, topped it with a teaspoon or so of lemon curd right in the centre, and then covered it up with another tablespoon of batter. (The recipe makes 12, I could only fit 6 onto this tray for presentation purposes).
I thought it would be a good idea to dip the tops into melted lemon curd and then into sugar. It was way too sweet, I'd skip this step next time.
I haven't baked all year but I've been on a baking kick lately. To be honest I don't really enjoy the process - I'm only really in it for the end product, which is why I never really post process photos (my cooking/baking process is extremely unphotogenic). Next up I think I'll give Rachel's 3 step brownies a spin.