Apple and cinnamon mini muffins

1. Preheat the oven to 180°C. Spray a 24-hole mini muffin pan with cooking oil.
2. Mix together the sweetener and cinnamon, then set aside 2 teaspoons of this mixture in a small bowl.
3. Combine the flours, baking powder and the remaining sugar and cinnamon in a large bowl. In another bowl, whisk the eggs and milk or buttermilk together, then add to the flour mixture along with the grated apple, and mix gently until just combined.
4. Spoon the batter into the muffin holes and sprinkle over the reserved cinnamon sugar. Bake for 15–17 minutes until golden and springy to the touch. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool.

TIP: Try this version for something a little different: replace the grated apple with pear, and replace the cinnamon with ground ginger and mix with 2½ tablespoons shredded coconut and the sweetener. Reserve 2 teaspoons of this coconut mixture to use as a topping and add the rest in with the flour as above.