Ingredients

• 45g (1/4 cup) pine nuts
• 160ml (2/3 cup) reduced-fat milk
• 1 x 140g ctn apple fruit puree (Goulburn Valley brand)
• 60ml (1/4 cup) honey
• 55g (1/4 cup) caster sugar
• 2 eggs
• 1 egg white
• 240g (1 1/2 cups) wholemeal self-raising flour
• 75g (1/2 cup) white self-raising flour
• 1 teaspoon ground cinnamon
• 160g (1 cup) pitted, finely chopped cherries
• 1 tablespoon pure icing sugar
• 1/4 teaspoon ground cinnamon, extra

Method

• Step 1 Preheat oven to 180°C. Place six 250ml (1-cup) capacity straight-sided paper muffin cases on a baking tray.
• Step 2 Spread pine nuts on another baking tray. Cook in oven for 5 minutes or until toasted (see microwave tip). Remove from oven and set aside to cool.
• Step 3 Place the milk, apple, honey, sugar, eggs and egg white in a medium bowl. Use a whisk to mix until combined.
• Step 4 Sift combined flours and cinnamon over egg mixture. Add husks from the sieve. Use a metal spoon to fold through the egg mixture until just combined.
• Step 5 Add the cherries and pine nuts, and gently fold until just combined. Spoon mixture into muffin cases. Bake in oven for 25 minutes or until a skewer inserted into centres of cakes comes out clean. Remove from oven and transfer to a wire rack to cool completely.
• Step 6 Place icing sugar and extra cinnamon in a fine sieve. Lightly dust the cakes with icing sugar mixture to serve.