Light raspberry and apple muffins

There’s nothing better than homemade muffins that are warm and fresh from the oven, and this delicious recipe is bound to be a family favourite.

Anyone who loves baking will know that fruit-filled muffins are some of the most low-maintenance treats to make. They come out so light and moist with hardly any effort in the kitchen. They’re best served fresh but will also taste incredibly delicious when frozen and reheated at a later date. Delicious!

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

Method

1. Preheat oven to 180C. Grease a 12-hole muffin pan and line with muffin cases.
2. In a medium bowl, add eggs, sour cream, caster sugar, rind and apple. Stir together to combine. Sift flour, baking powder and cinnamon over the mixture. Fold through gently.
3. Spoon mixture into prepared cases. Generously top with raspberries. Sprinkle with extra sugar. Bake for 25-30 minutes until completely cooked or when an inserted skewer comes out clean. Leave to cool in tray for 10 minutes. Turn out to cool completely on wire rack. Serve.