ww inspired cake & bake recipes!

Bran Muffins

Serves 6 Large muffins or 12 cupcake size
PP Value: 4pp per Large Muffin, 2pp per cupcake

Preheat oven to 190c,
Cooking Time: 30 mins, oven can be turned off at about 26 mins, but dont open the oven...let them bake in the remaining heat. and let the oven go cold. Opening the door too much or too fast will cause them to sink. If your doing cupcake size..they will prob do in a faster time, so keep an eye on them. I use silicone muffin trays from dunnes stores, I double line them with paper liners. the mixture is a bit soggy so a single muffin paper just went soft...but i found if i used two muffin liners per muffin..the muffins kept there shape and rose better.

125g white self raising flour
40g Light brown sugar
15g splenda
30g odlums wheat bran (dunnes stores)
1 whole egg
table spoon of low fat natural yoghurt
100 skimmed milk
Fruit of your choice (strawberries, blueberries, rasperries, banana. ect)
1 1/2 teaspoon bicarbonate
1 1/2 teaspoon baking powder

Soak the bran wheat in the milk for 10 mins,
Cream the sugar/splenda/egg/yoghurt together,
Sift the flour/baking powder/bicarbonate at least twice to get it nice a fluffy.
Combine all of the above ingredents. taking care not to work it too much or they will sink and go flat. You should still be able to see little tiny pockets of dry flour even after folding (that's what i've read in books)
Gently and evenly fold in the fruit of choice.

(if using bananas have them thouroughly mashed with fork before hand)

This recipe makes six decent muffins at 4pp each! High fibre, really filling, with slow releasing carb energy. to make them even better again you can also use self raising brown flour (i've only seen that in super valu)

When i made these this week...i experimented and added a few drops of Vanilla baking essence.....oh god they were so nice! I put the vanilla in with the milk while soaking the bran. So ended up having Banana Bran Vanilla Muffins!

ProPoints® Value Per Serving: 6
Servings: 8
Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy

This lovely traditional sponge will really satisfy your craving.

Ingredients
150g Flour, Wheat, White, Self Raising
1 teaspoons (as purchased) Baking Powder
160 g Tate & Lyle Splenda Low Calorie Sweetener Granulated
2 medium Egg, Whole
7 tablespoons Oil, Vegetable, Any Type
4 tablespoons Milk, Skimmed, mixed with 2 tbsp water
1 teaspoons (level) Vanilla Extract
9 teaspoons (level) Jam, Low Calorie
1 teaspoons (level) Sugar, Icing, to dust

Instructions
Preheat the oven to Gas Mark 4/180°C/fan oven 170°C. Base line and spray with low fat cooking spray 2 x 18cm/7in cake tins.

Sift the flour and baking powder in to a bowl. Stir in the Splenda. Beat together the eggs, oil, milk and vanilla extract.

Using a large metal spoon carefully fold the wet ingredients into the dry until well combined. The mixture should have a soft dropping consistency. Spoon into the prepared tins and bake for 25 mins. A skewer inserted should come out clean when cooked

Cool for 5 mins in the tin and then turn out onto a wire rack. Remove the base lining and leave to cool.

Spread one cake with the jam and place the other on top. Dust with icing sugar and serve.