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Afternoon tea recipes

Coffee cake

Afternoon tea

Coffee cake

30 minutes

Carrot muffins

Afternoon tea

Carrot muffins

20 minutes

Saadiyah's chocolate cake

Afternoon tea

Saadiyah’s chocolate cake

25–30 minutes

Clay-baked honey cake

Afternoon tea

Clay-baked honey cake

30 minutes

Citrus-and-almond sheet cake

Afternoon tea

Citrus-and-almond sheet cake

1 hour

Butter biscuits with coffee buttercream icing

Afternoon tea

Butter biscuits with coffee buttercream icing

15–20 minutes

Fast flapjacks

Afternoon tea

Fast flapjacks

3 minutes

Coconut-stuffed crêpes

Afternoon tea

Coconut-stuffed crêpes

20 minutes

Marmalade rusks

Afternoon tea

Marmalade rusks

50 minutes, plus 5-7 hours’ drying time in the oven

Chocolate meringues

Afternoon tea

Chocolate meringues

2–3 hours

Egg sandwich

Afternoon tea

Egg sandwich

6–10 minutes

Cheddar and basil muffins

Afternoon tea

Cheddar and basil muffins

20–25 minutes

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Cheddar and basil muffins

By Fayruza Abrahams

Serves Makes 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20–25 minutes

Ingredients

200 g flour
3 t baking powder
1 t salt
2 t mustard powder
1 t smoked paprika
2 cups strong Cheddar, grated, plus extra for sprinkling
½ cup feta, loosely crumbled, plus extra for sprinkling
½ cup basil, finely chopped
1 extra-large free-range egg
5 T soda water
80 ml milk
4 T oil
butter, for serving

Method

1. Preheat the oven to 180°C. Place the dry ingredients into a mixing bowl and stir with a wooden spoon. Mix the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and stir lightly, taking care not to overmix.

2. Place cupcake holders into a 12-hole muffin pan and spoon in the batter.

Sprinkle over a little extra Cheddar and feta.

3. Bake for 20–25 minutes, or until a skewer comes out clean. Serve warm with butter.

Find more muffin recipes here

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy