Apple muffins Hub02
Finger food

These mini muffins can be served as a snack or even a pudding with Greek-style yogurt + fresh juicy strawberries.

  • Makes

  • Prep

  • Cook

    • Vegetarian
    • Nut free


    • 4 tablespoons light olive oil, plus extra for greasing
    • 125 g/4½ oz apple purée, such as Ella’s Kitchen Apples Apples Apples
    • 125 ml/4½ fl oz whole milk or milk of choice
    • 1 egg
    • 2 tablespoons clear honey
    • 225 g/9 oz self-raising flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 carrot, about 60 g/2¼ oz, finely grated


    1. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease 2 mini muffin tins with oil (or cook one batch at a time)
    2. Whisk together the oil, apple purée, milk, egg and honey in a jug until thoroughly combined
    3. Mix the flour with the baking powder and cinnamon in a mixing bowl. Stir in the carrot until combined. Pour in the apple purée mixture and mix gently with a wooden spoon until just combined
    4. Spoon the muffin mixture into the prepared tin(s) and bake for 15 minutes until risen and cooked. To test they are ready, insert a skewer into the middle of a muffin – it should come out clean with no uncooked cake mixture on it. Leave to cool for 5 minutes in the tin, then turn out onto a wire rack to cool completely. Store in an airtight container for up to 5 days
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