Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.

Sieve the flour into a bowl mix in the sugar, salt, baking powder and poppy seeds.

Mix together the egg, sunflower oil, milk, vanilla extract and grated rind of one lemon in a bowl.

Make a well in the flour and sugar mix add ¾ of the liquid mix into the centre of the well in the flour mix then stir in until just mixed and lumpy (this gives the muffins that lovely moist crumbly texture).

Fill the muffin cases half full with the batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.

Place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.

When ready, remove from the oven and immediately sprinkle with sugar then allow to cool.