Cranberry and gingerbread muffins

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


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line a muffin tin with 12 paper cases. 

  2. Put the ground ginger, mixed spice, bicarbonate of soda, light soft brown sugar, dried cranberries and the orange zest into a bowl. Stir well. 

  3. Gently whisk the vegetable oil, egg, milk, golden syrup and black treacle in a jug.

  4. 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!

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