Cranberry and gingerbread muffins
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This is a great recipe to make with your little ones – ask them to stir the mixture.
250g plain flour
2 tsp ground ginger
2 tsp mixed spice
¼ tsp bicarbonate of soda
100g light soft brown sugar
75g dried cranberries
1 orange, zseted
100ml vegetable oil
1 medium egg
150ml semi-skimmed milk
5 tbsp golden syrup
3 tbsp black treacle
icing sugar, for dusting
Preheat the oven to 180°C, fan 160°C, gas 4. Line a muffin tin with 12 paper cases.
Put the ground ginger, mixed spice, bicarbonate of soda, light soft brown sugar, dried cranberries and the orange zest into a bowl. Stir well.
Gently whisk the vegetable oil, egg, milk, golden syrup and black treacle in a jug.
Mix the wet ingredients into the dry – it will be a little lumpy. Spoon into the muffin cases and bake for 20-25 mins, until cooked. They will be slightly soft. Cool slightly, then dust with icing sugar. Serve warm or cool with Christmas tea!