Apple Cinnamon Muesli Muffins

Step 1: Preheat oven to 180C/160C fan-forced. Line a 12-hole (1/3 cup-capacity) muffin pan with paper cases.

Step 2: Sift flours into a large bowl and add the cinnamon, sugar and muesli and stir to combine.

Step 3: Whisk egg, oil, apple purée and buttermilk together in a large jug and add egg mixture to flour mixture and stir until just combined (do not over-mix).

Step 4: Divide mixture among prepared muffin holes and top each muffin with a slice of apple and bake for 20 to 25 minutes or until a skewer inserted into the centre of 1 muffin comes out clean, transfer to a wire rack to cool slightly and serve warm or at room temperature.

Step 5: NOTES - Muffins are best made on the day of serving and are delicious warm. If you’re not eating them straight away, they can be frozen for up to 1 month. Reheat in the microwave just before serving. You can use water instead of apple juice, if you prefer.

Step 6: You could replace the dried apricots with other dried fruit such as dried cranberries, pears or peaches – or try a combination.