These cute little muffins have a hidden surprise of a dollop of custard inside when you break them open. A bit fiddly to make but well worth it.

These muffins can be eaten as they are with a cup of tea or coffee or enjoyed with extra custard, cream or ice – cream.

The recipe makes 6 very large muffins, but my muffin / fairy cake pans are smaller, so my mixture made 18 smaller muffins which for me is a lot better as far as portion control is concerned.

250g self – raising flour
150g plain flour
150g soft brown sugar
2tbs custard powder
2tsp ground cinnamon
250ml semi – skimmed milk
125ml vegetable oil
20g butter, melted
2 large eggs, lightly beaten
Zest of 2 lemons
1tsp ground cinnamon
1tbs caster sugar

Custard filling
1tbs custard powder
2tbs caster sugar
125ml semi – skimmed milk
1tsp vanilla extract

Grease your muffin or cake pans with butter or low – calorie spray.

Pre heat the oven to 180c, gas 4, 350f

To make the custard filling, combine the custard powder and sugar in a small pan, gradually stir in the milk, stir over a low heat until the mixture comes to a gently boil, stir in the vanilla extract, leave to cool whilst you make the muffin mixture.

Sift flours, brown sugar, custard powder and spices into a large mixing bowl, stir in the milk, oil, butter, eggs and lemon zest. Spoon half the mixture into your prepared pan, make a well in the top of each muffin, spoon the custard into the well, and then top with the remaining muffin mixture.

Sprinkle over the cinnamon and caster sugar mixture on top of each muffin and bake for 20 – 25 minutes depending on the size of your muffins.