Apple and Ginger Crumble Cakes

cook 20 mins
  • 125 g (4 oz) dark soft brown sugar
  • 150 g (5 oz) softened butter
  • 3 eggs
  • 15 g (½ oz) stem ginger in syrup, drained and finely chopped
  • 1 teaspoon ground ginger
  • 150 g (5 oz) plain flour
  • 2 teaspoons baking powder
  • 1 dessert apple, peeled, cored and coarsely grated
  • 50 g (2 oz) shop-bought crumble mix
  • Lightly grease a 12-hole muffin tin or line it with paper cases.
  • Put the sugar, butter, eggs, both gingers, the flour and baking powder in a bowl and beat together. Stir in the apple.
  • Spoon the batter into the prepared tin and sprinkle some crumble mixture over each muffin.
  • Bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 12–15 minutes, until risen and firm to the touch. Transfer to a wire rack and serve warm.
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