So my family have been a little obsessed with the combination of apples and cinnamon lately. This very simple recipe worked beautifully in a 20cm round cake tin as well as in muffin cases.

One of my boys who doesn’t actually like cake, has told me he would like this for his birthday this year! Too easy!

If you want to make 1 large round cake, cook it at the same temperature for longer, probably 35-40 minutes. Always check with a skewer to make sure it’s cooked.  

I used sour cherries again as we love them, but sultanas or pecans would be just as good. As the boys were taking these for morning tea at school, I didn’t use any nuts.

Makes 12 muffins or 1 round 20cm cake

Ingredients

1 egg

2 medium granny smith apples, skin on, chopped into quite small pieces

3/4 cup sugar (OR 1/2 cup coconut sugar and 1/4 cup castor sugar for a lower GI option) *see note below

100gm butter, melted

1 teaspoon of cinnamon

1/2 teaspoon mixed spice

1/2 cup sour cherries, sultanas or pecans

1 cup self raising flour

Method

Combine all ingredients in a bowl and stir to combine.

Fill muffin cases to 3/4 full and bake at 180 degrees celsius for 18-20 minutes or until cooked.

*A quick word on coconut sugar – at the end of the day, it’s still sugar. We shouldn’t eat heaps of it, but when comparing sugars, it is considered healthier than refined white sugar or brown sugar. It has a lower glycemic index than other sugars and has a higher nutrient value, that is, it’s a good source of potassium, zinc, magnesium and iron. Health experts put coconut sugar in the same category as honey, slightly better for you and more natural than table sugar, but still something we shouldn’t be consuming in excess.