Mother's Brewing

Mothers know best. This can be an annoying fact when it comes to Mother's Day. They already bake

Spring flowers by our local florist, Vera. Jug by Rice.

better, find better presents and wrap them more beautifully than any other member of the family. But then it isn't really about one-upmanship, more "feet up, woman!"ship: trying to get them to sit down, take a break and stop looking after everyone else for five minutes. My Mum spends her life cooking for and running around after the family.

Well here's a recipe which I like for being tasty, showy and actually quite easy, and which is also good for any time of the day. I harbour a suspicion that the phrase "breakfast muffin" was actually designed to market cakes at a whole new time slot, but these ones aren't too sweet and they do have fruit in. As an occasional treat they're pretty good with a morning cuppa, or they go down equally nicely with an afternoon brew. Pick your time.

But before I publish this I have a guilty confession to make. I've stolen this recipe from the woman herself. My Mum tends to make these for our birthdays, even once going so far as to turn up at my brother's office with a basket of them for him and his colleagues. So they may impress your Mum but they will be no use at all in one-upping my mother. Although I'm guessing she has never dusted her nose with icing sugar trying to get unusual photographs of them.

Lemon Curd and Blueberry Muffins

Muffin cases by Rice DK

Ingredients

335g self raising
220g caster
1 tsp vanilla extract
2 eggs, beaten
100g melted butter
250ml milk
The zest of 1 lemon, finely grated
200g blueberries
10tsp lemon curd

Preheat oven to 200 degrees centigrade
Makes 10 muffins



Sift the flour into a mixing bowl and add the sugar, mix together. Make a well in the middle and add all the other ingredients except the berries into it. Whisk together, bringing in the flour from around the edges until combined, without overworking. You should end up with a stiff batter. Stir through the blueberries.

A third fill the muffin cases. Add a teaspoon of lemon curd into the centre of each, then cover over with more muffin batter. Remember the mix will expand so don't overfill them.

Bake for 25 minutes.

Finally, drench with icing sugar. And try not to get overcome with the urge to take ridiculous photos while you do that: a trap I unfortunately fell into.

Photographing muffins - got a little carried away.