Return to Content

Apple Gingerbread Muffins

Apple Gingerbread Muffins
2 votes, 1.00 avg. rating (39% score)
by in Sep 2007
Submit a Recipe Image

Yield: 36 mini-muffins

This is a wonderful snack based on a very old recipe for hot-water ginger bread. The chopped apples give these cakes extra moistness and a wonderful flavor. The cakes freeze well also.


  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1 egg
  • 3/4 cup molasses
  • 1 cup hot water
  • 2-1/2 cups whole meal flour (available in health food stores or use whole wheat)
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1-1/2 teaspoons baking soda
  • 3 medium apples, cored, unpeeled, chopped in the food processor


Preheat the oven to 375 degrees. Grease or spray 36 mini-muffin tins.

In a small bowl, beat together the canola oil, applesauce, egg, and molasses. Set aside. In a large bowl, stir together the whole meal flour, cinnamon, ginger, and baking soda. Fold in the chopped apples. Mix in the molasses mixture, then stir in the one cup of hot water.

Bake in 375 degree oven until a toothpick comes out clean, about 15-20 minutes. Let cool on a rack for a few minutes, then remove from the muffin tin.

Updated Monday, August 13th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.