200gspelt flour type 1050 alternatively: my gluten-free flour mixture for the gluten-free version either add 1 egg OR dissolve 3/4 tbsp ground chia seeds in 3 tbsp water and let it soak for 5 minutes. Then add to the dough.
Mix all the ingredients for the muffins in a large bowl until smooth.
Grease a muffin tray with coconut oil or line it with paper cups.
Divide the dough evenly over the 12 cups. Bake on medium heat for 20-25 minutes. At the end of the baking time, a toothpick poked into the dough should come out clean. If the muffins are not sufficiently browned on the surface at the end of the baking time, bake for about 3 minutes on top heat and fan-assisted.
Mix the topping. Take the muffins out of the oven and glaze them directly with the topping. Let the muffins cool down for 20 minutes, then remove them from the mold and place on a cooling rack to cool completely.
In the meantime, prepare the lemon curd. To do this, mix all the ingredients in a blender and bring to a simmer in a saucepan while stirring. Reduce the heat and simmer gently for another 1–2 minutes, stirring. Let cool down completely. Then stir again well with a whisk.
Wellcuisine-Tipp
The lemon curd makes a larger amount than is needed for 12 muffins. It can be kept tightly closed in the refrigerator for at least 1 week.