- 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.