Categories: July

Ingredients

• 3 eggs
• 180g soured cream
• 250g caster sugar, plus extra for sprinkling
• finely grated zest of 1 lemon
• 1 Granny Smith apple, peeled, cored and diced
• 200g plain flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 150g punnet raspberries
• icing sugar, for dusting

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Line a 12-hole muffin tray with paper muffin cases.

2. Mix the eggs, soured cream, sugar and lemon zest in a bowl until well combined. Stir in the apple. Sift the flour, baking powder and cinnamon over the mixture and fold through until combined. Spoon into the muffin cases and top each with a few raspberries. Sprinkle with caster sugar and bake for 25-30 minutes until cooked. Serve dusted with icing sugar.

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