Ingredients
For the muffins:
2 ½ cups plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine salt
2 tablespoons poppy seeds
¾ cup caster sugar
2 eggs
½ cup buttermilk
½ cup vegetable oil
⅔ cup Beerenberg Lemon & Lime Curd
For the icing:
1 ½ cups icing sugar mixture, sifted
2–3 tablespoons milk
⅓ cup Beerenberg Lemon & Lime Curd
1 tsp poppy seeds
Directions
Preheat the oven to 220°C (200°C fan-forced). Grease a 12-hole muffin pan well with butter or spray oil. Baking straight in the pan, without cases, gives the golden, caramelised sides shown in the reference shot.
Whisk the flour, baking powder, bicarbonate of soda, salt and poppy seeds in a large bowl.
In a separate bowl, whisk the caster sugar, eggs, buttermilk, oil and ⅔ cup Beerenberg Lemon & Lime Curd until smooth.
Pour the wet mix into the dry and fold with a large spoon until just combined. A few lumps are fine, and overmixing will make the muffins tough and flat.
Divide the batter evenly among the holes, filling each right to the top. A full pan is what gives tall, domed bakery-style muffins. Bake for 5 minutes. Without opening the door, reduce the oven to 180°C (160°C fan-forced) and bake until risen and golden and a skewer inserted into the centre comes out clean, about 15–17 minutes.
Cool in the pan for 10 minutes. Run a knife around the edges, then lift out and cool completely on a wire rack.
Whisk the icing sugar with enough milk to make a thick but pourable glaze. It should drip slowly off a spoon. Spoon over the tops of the cooled muffins and let it run down the sides in drips. Leave for about 20 minutes, until set.
Once the glaze has set, top each muffin with a heaped teaspoon of Beerenberg Lemon & Lime Curd and scatter with poppy seeds.
