Tasty apple cinnamon doughnuts which are easy enough for kids to make and delicious enough for everyone to enjoy this autumn.
A delicious autumn apple loaf that is the perfect easy recipe for children and beginner bakers alike.
These delicious apple cinnamon muffins are beautifully soft and moist on the inside but still crispy on the outside. The perfect treat for a cold winter’s day.
Your kids will love helping you poke holes in this cake to pour the gooey caramel inside. It makes the perfect autumnal treat!
Time: 20 minutes plus 15 minutes baking
Large cooking apple
½ pack Just-rol Puff pastry (or equivalent)
2 tbsp Raisins/sultanas
1 tbsp Sugar
1 tbsp Mixed spice
4 iced googley eyes
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Preheat your oven to 290C/180C Fan / 350F and grease two small round pie dishes.
Peel and chop the apple
Get your little one to help you peel and chop the apple into small pieces. It doesn’t matter if they are not evenly cut so this is a good way for little chefs to practice their chopping.
Prepare the pastry
Roll the pastry out until it is a few mm thick. Chop two circles out to line the bottom of your pie dishes.
Using either a pizza cutter or knife, cut strips of pastry to form the mummies bandages.
Make the pies
Line each pie dish with the pastry circles. Top with the chopped apple and raisins. Use roughly a tbsp or raisins or a small handful in each dish. Sprinkle over the sugar and mixed spice.
Lay the pastry strips over the top of each pie to resemble bandages.
Bake the pies
Pop the pies in the oven and bake for 15 minutes. They’re ready when the pastry has browned and the apples are soft.
Remove from the oven and add the eyes.
Serve with custard, cream or ice cream.
Time: 25 minutes + 30 minutes baking
Serves: 12 muffins
125g (1 cup) plain flour
125g (1 cup) wholemeal flour
A pinch of salt
2 tsp baking powder
½ tsp bicarbonate of soda
75g (1/3 cup) soft light brown muscovado sugar, or caster sugar
1 medium eating apple, (we used a Golden Delicious)
275ml (1 cup) fat-free plain or natural yogurt
1 medium egg
250g (about 1 cup) blueberries
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This recipe for blueberry and apple muffins pinged into my inbox the other day so I thought we’d wait for a rainy afternoon to try it. It’s a wee bit different to our usual blueberry muffin recipe (our favourite is a Mary Berry special!), it’s got less sugar adding some apple instead. The original recipe used only wholemeal flour but I think that can taste a bit dry and heavy so I did half white plain flour half wholemeal instead which I think worked better (although I still prefer the less healthy Mary Berry ones). They tasted best fresh from the oven (most things do) but even after a few days a quick warm up in the microwave they were still pretty good.
Preheat the oven to 180°C/350°F
Measure the dry ingredients
Get your toddler to weigh the flour into a bowl. While they’re doing that, measure in the baking powder and bicarbonate of soda.
Measure the sugar, then add it to the bowl.
Add the apple
Quarter the apple and remove the core. If your child is able, get them to grate it into the bowl or they can help you do it – there’s no need to peel it first. We found the large side of our grater a bit easier. Stir the apple into the flour until it’s well mixed and there are no lumps.
Add the wet ingredients
Measure the yoghurt in a bowl or jug. We used our scales for this on the ml setting. Get your toddler to crack the egg into the yoghurt and beat it until it’s mixed well and then add it to the flour mixture.
Add the blueberries
Add the blueberries to your flour mixture and give it a stir. You can weigh them before adding, but we tend to just throw them in and stop when we think it’s enough!
Make the blueberry and apple muffins
Get your toddler to put a muffin case in each of the holes in the muffin tray. Divide the mixture among the cases. This part can be a bit messy and you might need to help to make sure it’s divided evenly.
Bake the in oven for 25 -30 minutes until they are golden brown and firm to the touch. Our muffins ended up a little ‘over browned!’ as Hannah had turned our oven up to 250 while I wasn’t looking. They were still nice on the inside though. I think there’s probably a lesson for me somewhere there!
Cool the blueberry and apple muffins on a wire rack.
Time: 25 minutes + 40 minutes baking
115g Self-raising flour
100g Granulated sugar
3 medium cooking (Bramley) apples
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Rhubarb struesel crumble
Banana upside down cake
Bread and butter pudding
Nothing beats a bowl of apple crumble with a bit of custard or ice-cream and best of all it’s really simple to make. I’m sure there are loads of recipes for making it, but I still use one passed down from my Granny with a few of my own tweaks.
Preheat the oven to 170 fan (190C, gas mark 5)
Mix together the butter, flour and sugar until you have a fine breadcrumb
Get your toddler to measure the dry ingredients (115g flour, 115g sugar) into a small bowl using a spoon. I always face the numbers of the scale towards me so I can keep an eye on how much Hannah’s putting in – and I’ve learned through experience that it also stops her pressing the reset button! They can then pour each ingredient into a larger mixing bowl or food processor if you’re using one. Chop the butter (115g) into pieces before adding it to the bowl – you’re toddler may be able to help with this if it’s soft enough.
You can either make the crumble mix by hand. To do this, rub pieces together with your fingers until they start to resemble a moist breadcrumb. Shake the bowl to make larger pieces come to the surface then rub them in. It works best with cold butter and cold hands. Heat can make it go a bit clumpy, but don’t worry, it’ll still taste nice. This can be a fun way to get your hands dirty but if you’re short for time doing it in a food processor is much faster. Use the pulse setting to mix everything until it’s ready – it doesn’t take long.
Prepare the apples and place them in a baking dish
Peel, core and chop the apples. Hannah is still too little to use a sharp knife or peeler so I peel and core them and get her to slice them using the food processor. She’s itching to help me chop things in the kitchen so soon I’ll get her to help. Luckily, as apples soften as you cook them, it doesn’t matter too much if they’re not cut perfectly evenly.
If you want, once you’ve placed the apples in the baking dish, you can add your own twist to it. I usually get Hannah to sprinkle over some raisins, but you could add mixed spice, cinnamon, blueberries etc.
Pour over the crumble mix
Get your toddler to press down the apples before adding the crumble on top.
Bake for 35-40 minutes
It’s ready when the top looks golden and the apples have softened (check with a skewer or sharp knife if you’re not sure).