Apple and raspberry mini-teacakes
Everybody loves a classic teacake, so who wouldn’t love a mini-portion of their own? Perfect to pack in a lunchbox or just to eat warm with a cup of your favourite hot beverage for afternoon tea.
Ingredients
100g butter, melted
3 eggs
1/2 cup sour cream
1 cup caster sugar, plus 2 tsp extra to sprinkle
finely grated rind 1 lemon
1 tsp vanilla extract
1 granny smith apple, peeled, cored and diced
1 & 1/3 cups plain flour
2 tsp baking powder
1 tsp ground cinnamon
150g raspberries (fresh or frozen)
Method
Preheat your oven to 180°C. Grease and flour a 12 hole muffin tin.
Combine the melted butter, eggs, sour cream, caster sugar, lemon rind, vanilla and apple cubes in a mixing bowl.
Sift the flour, baking powder and cinnamon on top of the mixture and stir to combine, ensuring you don’t overmix.
Divide the mixture evenly amongst the muffin holes then top with the raspberries. Sprinkle the extra sugar over the top then bake for 25 minutes, or until golden and cooked through.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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