Limonata Frittata

Ok, its NOT frittata. But its close. The yellow jar has been lurking in the fridge for a while, so I thought hey why not bake something with it. Everyone loves lemons don't they? Its bright, chirpy, smells good and tastes good. And so Lemon Curd Muffins was born. Like I said before, muffins is one of the easiest and fastest thing to make. It was literally done and over in 10 minutes (minus baking time, of course). Ingredients 200g/7oz self-raising flour 100g/3 ½ oz golden caster sugar 1 large egg 75ml/3fl oz sunflower or canola oil 150ml/5fl oz milk ½ tsp vanilla extract 60ml/12 tsp lemon curd Heat the oven to 190oC/375oF/gas 5. Line a 12 hole muffin tin with paper cases. Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture. Bake for 10-15 minutes until risen and firm. Makes 12. I made a slight variation to the recipe by adding a tiny cube of cream cheese in the centre of the muffin with the lemon curd. The result was lemoniciously YUMMY! Can you the cream cheese?