Return to Content

Apple Gingerbread Muffins

by in Sep 2007

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.


Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order