Preheat oven to 200 C (180 fan forced). Spray a non-stick muffin tray with olive oil spray or line with paper cases.
Mix the flour, sugar, poppy seeds, baking powder, bicarb soda and salt in a large bowl.
Mix the eggs, yoghurt, lemon rind and juice and milk in another bowl. Whisk until smooth.
Add the wet mixture to the dry mixture and fold in. Mix until just combined, overmixing will result in dense muffins.
Spoon enough mixture into each muffin cavity to half fill. Add a tbsp of lemon curd, then top with more muffin mixture to seal.
Cook for 15 – 20 minutes, or until golden and cooked through.
Serve dusted with icing sugar and a little extra lemon curd if desired.
