Raspberry & Lemon Curd Muffins

• 2 cups Flour
• 4 teaspoons Baking Powder
• 3/4 cups Sugar
• 1 Egg
• 1/2 cups Milk
• 1/4 cups Plain Yoghurt (I Used Greek)
• 1/3 cups Oil
• 1 cup Raspberries, Frozen Or Fresh
• 1/2 cups Lemon Curd

1. Preheat the oven to 180 C and grease a 12-count standard size muffin tin or line with paper cases.
2. 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.
3. 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.
4. 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.
5. 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.
6. Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
7. Store in an airtight container for 5 days or freeze.

flour, baking powder, sugar, egg, milk, ubc, oil, raspberries, lemon curd

Taken from tastykitchen.com/recipes/breads/raspberry-lemon-curd-muffins/ (may not work)