1. Preheat the oven to 375ºF. Lightly grease 2 cookie sheets; set aside. Put the flour into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs.
2. Stir in the sugar, cinnamon, apples, and muesli. Add the egg and stir it in with enough milk to bind the dough together roughly.
3. Drop generous tablespoonfuls of the dough onto the cookie sheets, leaving space around each mound, and sprinkle with a little extra sugar. Bake until golden and firm to the touch, about 15 minutes.
4. Transfer to a wire rack to cool, and serve warm or cold. The apple and muesli rock cakes keep in an airtight container up to 2 days.

• Replace the muesli with a mixture of 3 tablespoons oatmeal, 2 tablespoons sesame or sunflower seeds, and 4 tablespoons roughly chopped hazelnuts or almonds.
• For Tropical Mounds, replace the apples, muesli, and cinnamon with 1 cup shredded coconut and 1 cup chopped ready-to-eat exotic dried fruits, including pineapple, papaya, and mango.

• Apples are a good source of vitamin C and soluble fiber (in the form of pectin), as well as offering a flavonoid called quercetin, which is thought to have a potent antioxidant effect.
• Adding muesli to baked goods is a good way to increase their fibre content.
• Children need healthy snacks to boost their energy and nutritional needs, and these mounds are much better than sugar-laden commercial cookies or salty potato chips.

Preparation time: 20 minutes
Cooking time: 15 minutes
Makes 24 cakes

PER CAKE
cals 90
protein 2 g
fat 4 g (of which saturated fat 2 g)
carbohydrate 13 g (of which sugars 4 g)
fibre 0.8 g