Apple and Ginger Muffins

The apples on the trees around the farm are just beginning to ripen and this recipe provides a lovely way to ensure that any wind-fallen fruit doesn’t go to waste.

Serves 0 Prep time 15 minutes Bake time 25 minutes
Apple and Ginger Muffins


  • 250g Golden granulated sugar + extra for sprinkling
  • 150g Unsalted butter, softened
  • 3 Apples, finely diced
  • 400g Self raising white flour
  • 2 tspn Baking powder
  • Pinch Salt
  • 2 medium Eggs, beaten
  • 90ml Belvoir Fruit Farms’ Ginger cordial
  • 70ml Vegetable oil
  • 40ml Whole milk


  1. Pre heat the oven to 180°C/160° fan/Gas 4. Line 2 x 12 hole muffin tins with 18 paper cases.
  2. In a small pan melt a tablespoon of butter with a tablespoon of sugar and add the apples. Stir over a medium heat for 2-3 minutes until soft, then remove from the heat.
  3. In a large bowl mix together the flour, baking powder, sugar and salt then add the remaining butter and rub in. Add the eggs, Ginger cordial, oil and milk and stir until well combined.
  4. Add the apple and stir until evenly distributed; don’t over mix.
  5. Spoon the mixture into the muffin cases and sprinkle the tops with some sugar, then bake in the oven for 25 minutes or until a skewer comes out clean. Cool on a wire rack.
  6. These muffins can be stored in an airtight container for up to 5 days.