Isaacs' Home Recipes Main Bread Recipes GingerBread Muffins
Lemon Curd: 2/3 cup sugar 3/4 tsp cornstarch 1/3 cup lemon juice 5 egg yolks, lightly beaten 1/4 cup butter, cubed 2 tsp grated lemon peel Muffins: 2 cups flour 1/4 cup sugar 2-1/2 tsp baking powder 2 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp salt 1/4 tsp ground cloves 1 egg 3/4 cup milk 1/4 cup vegetable oil 1/4 cup molasses In a heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir a small amount into egg yolks. Return all to the pan; bring to a gintle boil, stirring constantly. Cook and stir 1-2 minutes longer or until mixture reaches 160 degrees and coats the back of a metal spoon. remove from heat; gently stir in butter and lemon peel until blended. Pour into a bowl; cover surface with plastic wrap. Cover and refrigerate until serving. In a bowl, combine teh flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, whisk the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd. Yield: 1 dozen (1 cup lemon curd) (Taste of Home - February/March 2006)Updated on Sat Aug 18 09:04:04 2001 Copyright 2001, Daniel J. Isaacs/Kristi A. Isaacs <DanI@DanIsaacs.com>