Ingredients
LEMON CURD:
2/3 cup sugar
3/4 teaspoon cornstarch
1/3 cup lemon juice
5 egg yolks, lightly beaten
1/4 cup butter, cubed
2 teaspoons grated lemon peel

MUFFINS:
2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 egg
3/4 cup milk
1/4 cup vegetable oil
1/4 cup molasses

Directions
In a heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir a small amount into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Cook and stir 1-2 minutes longer or until mixture reaches 160° and coats the back of a metal spoon.

Remove from the heat; gently stir in butter and lemon peel until blended. Pour into a bowl; cover surface with plastic wrap. Cover and refrigerate until serving. 

In a bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, whisk the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. 

Fill paper-lined muffin cups half full. Bake at 375F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd. Yield: 1 dozen (1 cup lemon curd). 

Source:  Taste of Home