Family Style Food

1 Preheat oven to 350 (175 C) degrees. Butter a muffin tin or line with cupcake liners.
2 Whisk together the flours, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl lightly beat the eggs, buttermilk, butter, zest and almond extract. Pour it over the flour mixture and stir until just blended.
3 Divide the batter into the muffin pan cups. Top each cup with 1 teaspoon each of the lemon curd and the almonds.
4 Bake 15-20 minutes, or until tops are just turning golden and are firm to the touch.Cool the muffins for 10 minutes before turning out and serving.
To make the lemon curd:
1 Zest the lemons with a grater, then cut them in half and squeeze the juice into a small, heavy saucepan. Add the zest and stir in the sugar to dissolve.
2 Add the eggs and butter and place the pan over medium heat. Use a small heatproof spatula or wooden spoon to constantly stir the mixture until it begins to thicken around the edges of the pan.
3 Scrape the sides and bottom of the pan and lower the heat a bit as you continue to stir. At this point it should form a curd pretty quickly, within a minute or two. Once it reaches a pourable pudding-like consistency, remove the pan from the heat.
4 Strain the curd into a bowl, cover and chill at least 2 hours before using.