Gingerbread and Apple Muffins

29 Nov 2023

These tasty muffins are dark and rich. Make them for a treat on a cold day!


2 eating apples
1 lemon (juice only) OR bottled lemon juice
250g self-raising flour
50g golden caster sugar
50g soft dark brown sugar
1 x 5ml spoon bicarbonate of soda
2 x 5ml spoons ground ginger
1 x 5ml spoon ground cinnamon
85ml sunflower oil
2 x 15ml spoons black treacle
2 eggs
200ml semi-skimmed milk


Weighing scales
12-hole muffin tin
Paper muffin case x 12
Vegetable peeler
Chopping board
Sharp knife
Juice squeezer
Small bowl
Measuring spoons
Mixing bowl
Wooden spoon
Measuring jug x 2
Oven gloves
Wire rack


  1. Preheat the oven to 200°C/180°C fan or gas mark 6.
  2. Put the paper cases into the muffin tin.
  3. Peel and core the apples then chop into small 1cm pieces. Cut the lemon in half and squeeze the juice.
  4. Place apple pieces in the small bowl and toss in lemon juice. This will stop them from going brown.
  5. Mix together the dry ingredients (flour, sugar, bicarbonate of soda, ginger and cinnamon) in a
    mixing bowl.
  6. Place the oil in the measuring jug. Add the black treacle.
  7. Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
  8. Measure out the milk and add to the oil and egg mixture.
  9. Pour the wet ingredients into the dry ingredients and stir until combined.
  10. Fold in the apple pieces.
  11. Spoon the mixture into the paper cases.
  12. Bake for 15–20 minutes, until risen and just golden.
  13. Cool on the wire rack. Serve warm.

Skills used include:
Weighing, measuring, peeling, chopping, beating, mixing/combining, folding and baking.

Top Tips

  • Rinse your measuring spoon under a hot tap before measuring out the black treacle. This will help to stop it sticking to the spoon.
  • Make sure the wet ingredients are mixed together thoroughly before adding to the dry mixture.

Something to try next time

  • Try using pears instead of apples.
  • Add 75g of raisins with the apples.

Prepare now, eat later

  • Muffins are delicious eaten warm from the oven, but can be kept in an airtight container for up to 2 days.
  • Freeze for up to a month and defrost thoroughly before eating.