Dessert

Raspberry and apple teacakes

Name: Raspberry and apple teacakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 3 eggs; 1 cup (250g) sour cream; 1 cup (220g) caster sugar, plus 2 teaspoons extra to sprinkle; Finely grated rind of 1 lemon; 1 Granny Smith apple, peeled, cored, diced; 1 1/3 cups (200g) plain flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 150g fresh raspberries; Icing sugar, to dust

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15m

25m

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These easy muffins are perfect addition to your next afternoon tea.

3 eggs
1 cup (250g) sour cream
1 cup (220g) caster sugar, plus 2 teaspoons extra to sprinkle
Finely grated rind of 1 lemon
1 Granny Smith apple, peeled, cored, diced
1 1/3 cups (200g) plain flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
150g fresh raspberries
Icing sugar, to dust

Method

1.

Preheat the oven to 180°C and grease a 12-hole muffin pan.
2.

Place the eggs, sour cream, caster sugar, rind and apple in a bowl, and stir together. Sift in the flour, baking powder and cinnamon and fold through. Spoon the mixture into the muffin pan and top with raspberries. Sprinkle with extra caster sugar and bake for 25-30 minutes until cooked (when an inserted skewer comes out clean). Serve dusted with icing sugar.

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