Autumn Apple Brownies

The perfect, healthy cake for autumn time!

Ingredients:
110g butter, melted
200g white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced/chopped
60g cup chopped walnuts
120g all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon


Method:
1. Preheat oven to 175 degrees Celsius or gas mark 4, and grease a 9x9 inch baking dish.
2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy.

3. Fold in the apples and walnuts.

4. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended.

5. Spread the batter evenly in the prepared baking dish.

6. Bake 35 minutes in the preheated oven, or until an inserted knife in the center comes out clean.

Recipe adapted from: http://www.piarecipes.com/2012/11/apple-brownies.html

Raspberry and Almond Weight Watcher Muffins

This is a spin-off to the Weight Watcher Blueberry muffin recipe. Instead, it is raspberries with almond essence!

Ingredients:
200 g Plain White Flour
1/2 teaspoons (level) Bicarbonate of Soda
2 teaspoons (level) Baking Powder
75 g Caster Sugar
1 pinch Salt
75 g Margarine, Soft, Polyunsaturated, melted
100 g Low Fat Natural Yogurt
100 ml Skimmed Milk
1 medium (raw) Egg, whole
80g Raspberries, fresh and cut into quarters

1 Tablespoon Almond Extract


Method:
1. Preheat the oven to Gas Mark 6/200°C/400°F. Line a muffin tray with 12 muffin or cup cake cases.
2. Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk, almond essence and egg together.
3. Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.
4. Gently stir in the raspberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.
5. Transfer to a wire rack and cool or eat warm.

Weight Watcher Blueberry Muffins

These are only worth four pro-points per muffin. I made these this morning and they came out fantastic, I would highly recommend this recipe. I actually used a 0% fat yoghurt instead of the low-fat they mention in the recipe and they still turned out fine.

Ingredients:

200 g Plain White Flour  

1/2 teaspoons (level) Bicarbonate of Soda  

2 teaspoons (level) Baking Powder  

75 g Caster Sugar  

1 pinch Salt  

75 g Margarine, Soft, Polyunsaturated, melted  

 100 g Low Fat Natural Yogurt  

100 ml Skimmed Milk  

1 medium (raw) Egg, whole  

200 g Blueberries, fresh or dried  

Method:

1.       Preheat the oven to Gas Mark 6/200°C/400°F. Line a Yorkshire pudding tin or muffin tray with 12 muffin or cup cake cases.

2.       Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk and egg together.

3.       Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.

4.       Gently stir in the blueberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.

5.       Transfer to a wire rack and cool or eat warm.

Recipe from http://www.weightwatchers.co.uk/food/rcp/RecipePage.aspx?recipeId=7007752