This one was actually another idea of my boyfriend. Isn't he just full of them lately?? :)
2 1/2 Cups self raising flour
3/4 Cup caster sugar
Finely grated rind of 1 large lemon
1/4 Cup fresh squeezed lemon juice
1 Cup plain, fat free yogurt
1/2 Cup vegetable oil
2 eggs, lightly beaten
1 tsp vanilla extract
6 Tbsp lemon curd
1. Preheat oven to 190C (375F) and grease or line the holes of a muffin pan.
2. Sift the flour into a large bowl, stir in the sugar. Add the lemon rind, juice, yogurt, oil, eggs, and vanilla. Mix until just combined.
3. Spoon half of the mixture across the holes of the muffin pan, add 1/2 Tbsp or so of lemon curd to each muffin, top with the remaining muffin mixture.
4. Bake for 15 - 20 minutes, until the muffins are firm when pressed gently. Cool in the pan for about 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature.