Fresh Cherry, Honey & Pine Nut Mini Cakes

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 tsp ground cinnamon
160g (1 cup) pitted, finely chopped cherries
1 tbs pure icing sugar
1/4 tsp ground cinnamon, extra
Method
Preheat oven to 180°C. Place six 250ml (1-cup) capacity straight-sided paper muffin cases on a baking tray.
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.
Place the milk, apple, honey, sugar, eggs and egg white in a medium bowl. Use a whisk to mix until combined.
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.
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.
Place icing sugar and extra cinnamon in a fine sieve. Lightly dust the cakes with icing sugar mixture to serve.