200g (1½ cup) self raising flour
100g (½ cup) Chelsea Caster Sugar
1 large free range egg
3 fluid ounces sunflower oil (generous ⅓ cup)
5 fluid ounces of milk (generous ½ cup)
½ tsp vanilla
lemon curd

For the Topping:
2 – 3 Tbsp Chelsea Caster Sugar
lemon curd

Preheat the oven to 190°C/375°F/Gas mark 5. Line 6 large (or 9 smaller)muffin cups with paper liners. Set aside.

Sift the flour into a bowl and whisk in the Chelsea Caster Sugar.
Beat the egg, sunflower oil, milk and vanilla together in a beaker. Pour this mixture into the dry ingredients all at once. Stir gently together with a fork, just until combined.
Spoon a heaped dessertspoon full of the batter into each of the prepared muffin cups. Top each with 1 teaspoon of lemon curd. Top with the rest of the muffin mixture, and sprinkle with remaining Chelsea Caster Sugar.
Bake for 15 to 20 minutes, until well risen, firm to the touch, and lightly browned. Remove from the oven. Brush the tops of the hot muffins with some more lemon curd and sprinkle with some caster sugar. Remove to a wire rack to cool. Eat warm for a real treat!