B00CU1W244_EBOK

ple and cinnamon mini muffins
10 mins COOK 17 mins
icately spiced, with just the right amount of sweetness,
se muffins are the perfect mid-morning snack. Make
ouble batch and freeze some for later – they’ll keep
up to 2 weeks.
heat the oven to 180°C. Spray a 24-hole mini muffin pan
cooking oil.
together the sweetener and cinnamon, then set aside
aspoons of this mixture in a small bowl.
bine the flours, baking powder and the remaining sugar and
amon in a large bowl. In another bowl, whisk the eggs and
k or buttermilk together, then add to the flour mixture along
the grated apple, and mix gently until just combined.
on the batter into the muffin holes and sprinkle over the
erved cinnamon sugar. Bake for 15–17 minutes until golden
springy to the touch. Leave to cool in the tin for 5 minutes,
n transfer to a wire rack to cool.
Try this version for something a little different: replace the grated
le with pear, and replace the cinnamon with ground ginger and mix
2½ tablespoons shredded coconut and the sweetener. Reserve
aspoons of this coconut mixture to use as a topping and add the
in with the flour as above.