BLACK FOREST MUFFINS

December 23, 2016 / Lyn Jones / 0 Comments

These deliciously naughty moist muffins are filled with choc and cherries and very low in fat.

Makes 18

2.5 cups white SR
2 tsp BP
2 Tab cocoa
1/2 cup sweetening powder
1 x 425g can stoneless black cherries – drained with liquid reserved
1/2 cup cherry liquid
1/2 cup skim milk
100g Lite mixed berry or vanilla Fruche
4 Tab blackcurrant or cherry jam
2 egg whites (or egg replacer powder)
1 Tab cherry liqueur
1 Tab corn syrup

Preheat oven to 180 degrees C and lightly spray 1 large sized muffin trays.

Sift flour, BP & cocoa together into a large bowl. Stir in sweetener.

Place all the other ingredients, except the cherries, into a blender & mix well.
Pour the liquid ingredients into the drys and stir well.

Lastly, fold the cherries into the mixture gently.

Spoon into muffin trays and bake approx 20 mins or until they just spring back when lightly touched. Allow to cool for 5 mins before removing from trays and placing on wire rack.

APPLE AND CINNAMON SCONES

December 18, 2016 / Lyn Jones / 0 Comments

Makes about 16

3.5 cups Stoneground Wholemeal SR flour
2 heaped tsp cinnamon
175g cottage cheese
1 cup real raisins
2 cups cold cooked apple
1 Tab honey
1/2 cup skim milk

Preheat oven to 225 degrees C.

Place flour & cinnamon in a bowl, add cottage cheese and using fingertips, combine until resembling bread crumbs. Add raisins, honey & apple, mixing thoroughly.

Add milk. Do not over-mix. If mixture is dry, add an extra Tab of milk at a time.

Place dough on flour board, knead then roll into a 5 cm thick, flat shape  (kneading for too long will produce a heavier scone).

With a 2″ cutter or rim of a glass, stamp out scone shapes. Place on floured baking tray 2 cm apart.
Brush tops lightly with milk and bake in hot oven 225 degrees C for 20-25 mins. Serve warm.

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