Step 1

Preheat oven to 190C/170C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases. Whisk the milk, oil, apple puree and egg in a jug.

Step 2

Place the self-raising and wholemeal flours, sugar and 1 teaspoon cinnamon in a large bowl. Stir until just combined. Make a well in the centre. Add the milk mixture. Stir until just combined.

Step 3

Evenly divide half the mixture among prepared muffin pans. Make a well in the centre of each muffin. Drop 1 teaspoon custard and 2 teaspoons pie apples into each well. Cover with the remaining mixture.

Step 4

Combine the maple syrup and remaining cinnamon in a small bowl. Top each muffin with fresh apple slices. Brush with the maple mixture. Bake for 25 minutes. Set aside muffins in pans for 5 minutes to cool slightly before transferring to a wire rack. Serve warm or at room temperature.