Apple & Berry Scrolls

☇1 tbsp butter
☇1 cup wholemeal self-raising flour
☇1/3 cup reduced-fat milk of choice
☇1/4 tsp baking powder
☇1/4 cup light cream cheese
☇1/2 tsp cinnamon
☇1/2 small apple, peeled and finely diced
☇1/2 cup mixed berries (fresh or frozen), chopped
☇1 tbsp honey

Preheat oven to 200C.

Line 6 holes of a muffin tin with baking paper or cupcake liners.

Process butter and flour in a food processor until it resembles fine breadcrumbs (or rub by hand).

Add milk and mix well. Turn mixture out onto bench top and knead for 1 minute to bring dough together – it should be smooth and soft.

Set aside to rest for a few minutes.

On a lightly floured surface roll out dough to a 23cm square.

Spread dough with cream cheese to the left and right edges, leaving a 2 cm border clear on the close and far edges.

Sprinkle apple pieces, berries and cinnamon over cream cheese, drizzle with honey.

Roll up dough from the edge closest to you.

Slice into 6 pieces and place rolls cut￾side up in the lined muffin holes.

Bake for 20 minutes until golden.

Store leftovers in an air-tight container in the fridge for a couple of days (reheat for a few seconds in the microwave if you like).

Can also be frozen individually and defrosted and reheated as required.