Method

1. Place the McDougall’s Plain Multi-Use Muffin & Cake Mix into a mixing bowl. Select the whisk attachment.
2. Add oil, water and egg on slow speed over 1 minute; scrape down. Mix for 4 minutes on medium speed.
3. Finally mix on slow for 1 minute on medium speed, whilst adding the poppy seeds, zest and lemon juice.
4. Scale off at 100g into muffin cases.
5. Bake in a preheated oven at 185°C for approx 30 - 35 minutes. (Oven temperatures are for guidelines only as appliances may vary).
6. Whisk the double cream until stiff and fold in the lemon curd.
7. Once the muffins are cool, cut a cross in the top and pipe in a small ammount of the cream mix.
8. Top each muffin with 3 mini chocolate eggs.