Raspberry & Lemon Curd Muffins

Preheat the oven to 180 C and grease a 12-count standard size muffin tin or line with paper cases.

Add flour, baking powder and sugar into a medium sized mixing bowl and whisk together until combined. In a small bowl whisk together egg, milk, yoghurt and oil.

Make a well in the centre of the dry ingredients and pour the wet ingredients in. Gently mix together until barely combined. Add raspberries and gently fold them in. Don’t over-mix the batter. A few small lumps are fine.

Fill the muffin tins halfway with batter. Then add a teaspoon of lemon curd into each muffin cup. Then using the rest of the batter, fill up the muffin tins covering the lemon curd.

Bake at 180 C for 15-17 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean. Remove from oven.

Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.

Store in an airtight container for 5 days or freeze.