Oat and Apple Muffins
1/2 cup All-Bran cereal
2/3 cup low-fat milk
1/2 cup self raising flour
2 teaspoons baking powder
1 teaspoon mixed spice
1/2 cup unprocessed oat bran
1/2 cup sultanas
1 green apple, peeled and cut into small cubes
1 egg
1/4 cup honey
1/2 teaspoon vanilla essence
1. Combine the All-Bran and milk in a bowl and let stand for 10 min.
2. Sift flour, baking powder and mixed spice into a large bowl. Stir in the unprocessed oat bran, sultanas and apple
3. Combine the egg, honey and vanilla essence into the dry ingredients and stir. Add to the All-Bran mixture and stir with a wooden spoon until just combined.
DO NOT OVER MIX
4. Spoon mixture into a greased 12-hole muffin tray. Bake in a moderate oven 180 degrees C (356 F) for about 15 min or untill lightly browned and cooked through.
TIPS: *Warm the honey a little bit first before you measure it-it makes it easier.
*They are so nice served warm
Refreashing Fruit Cheesecake
BASE
250g Weston's Highland Oatmeal biscuits, crushed
90g butter or margarine, melted
FILLING
2 teaspoons gelatine
2 tablespoons boiling water
200g carton low-fat fruit yoghurt
250g carton low-fat pineapple cottage cheese
1/4 cup honey
1/2 teaspoon vanilla essence
1 cup chopped fresh fruit (No pawpaw, pineapple or kiwifruit, they prevent gelatine from setting)
1. For the base, combine the biscuit crumbs and margarine/butter into a bowl. Press evenly into a 23cm pie dish. Bake in moderate oven (180c-356f) for 10 min. Cool
2. For the filling, sprinkle the gelatine over the boiling water in a cup, stand cup in a small pan of simmering water and stir until dissolved;cool slightly
3. Process the cooled gelatine with the yoghurt, cottage cheese, honey and vanilla essence in a blender or food processor until smooth.
4. Arrange the chopped fruit over the prepared crust and pour over the yougurt mixture. Refrigerate for about an hour or till set.
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