English Muffins With Lemon Curd - DrNewMed Healthy Recipes for Healthy Eating

Why aren’t we having this meal for breakfast more frequently? The world’s most undervalued (wow, that’s a tough phrase) spread is probably lemon curd. And the best rolls might be English muffins.

English Muffins Ingredients

2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 cup warm milk
2 tablespoons unsalted butter, melted
Cornmeal (for dusting)

Instructions

In a large bowl, combine the flour, sugar, salt, and yeast.
Add warm milk and melted butter to the dry ingredients. Mix well until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into equal-sized portions. Shape each portion into a round muffin shape.
Sprinkle cornmeal on a baking sheet and place the muffins on it. Cover and let them rise for another 30 minutes.
Preheat a griddle or skillet over medium heat. Cook the muffins for about 5-7 minutes on each side until golden brown and cooked through.
Allow the muffins to cool before splitting them open and spreading lemon curd.

Lemon Curd Ingredients

4 lemons (zest and juice)
1 cup granulated sugar
4 large eggs
1/2 cup unsalted butter, melted

Instructions

In a heatproof bowl, whisk together the lemon zest, lemon juice, sugar, and eggs until well combined.
Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
Stir the mixture continuously for about 10-15 minutes until it thickens and coats the back of a spoon.
Remove the bowl from heat and gradually whisk in the melted butter until smooth and well combined.
Pour the lemon curd into a clean jar and let it cool to room temperature. Then refrigerate until ready to use.

Nutrition Facts