apple, raisin and lemon muffins

apple, raisin and lemon muffins

These muffins are at their best when eaten whilst still warm or on the day they are made. For a little party cake, use mini muffin cases and cook for just 10-12 minutes.

  • 125g self raising flour
  • 100g light muscovado sugar plus 1tbsp
  • 50g raisins
  • ½ tsp baking powder
  • 100ml ground nut oil
  • 100g Rodda’s crème fraiche
  • 1 large egg
  • 1 large crisp apple, such as Cox or Braeburn
  • zest and juice of ½ unwaxed lemon

First, preheat the oven to 180°C/gas mark 4 and line 6 holes of a muffin tin with papers.

Place the flour, 100g sugar, raisins and baking powder in a large bowl and stir well.

Next whisk together the oil, crème fraiche and egg, then pour over the flour mixture. Stir through until just combined.

Core and cut the apple in half. Grate one half and add to the muffin batter immediately along with the lemon zest and juice, then fold in thoroughly. Divide the mixture amongst the muffin cases.

Slice the remaining apple half and lay on top of the muffin mixture. Sprinkle with the 1tbsp sugar then bake for 20-25 minutes until risen and golden.


Back to recipes

One comment

  1. Judy Rodda says:

    Wish I could make all of your recipes. Unfortunately I live in Australia and cannot access the gorgeous clotted cream and the cream fraud he, both of which I tried when visiting Cornwall. My name is Judy RODDA and I think our family here in Australia is related to the Cornwall side of the family. My brother-in-law was doing some research but unfortunately he passed away. A friend in England included some info called “The Story of the Roddas” in her Xmas card which included a web site so I will forward it on to the huge family of Roddas here in Bendigo, Victoria, Australia where I live.

Time: preparation, 15 minutes | cooking, 20 minutes
Makes: 6

products used

leave a comment

Your email will not be published