Monday, May 28, 2012

Afternoon Tea Anyone?

This is a Weight Watchers Recipe... and essentially a cake recipe but, one day, I decided to pop in in a loaf tin and do a banana type bread with it, and it worked so this is how we have this most times. But it makes great muffins too and they freeze, so I normally double the recipe because, let's face it, what do you do with the other half of a tin of crushed pineapple?! I used to make one loaf and one muffin tray but the muffins wouldn't get eaten and the loaf would so, I bought a 2nd loaf tin...

Olive Oil Spray
1/4 cup spread (marge or butter)
1/2 cup castor sugar
1 egg and 1 egg white lightly beaten
half a tin of crushed pineapple
1 medium carrot
1 medium zucchinni (if you have an 'I don't eat green food' kid, peel it!_)
1 3/4 cups SR flour (works okay with White Wings gluten free flour too)
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg

And if you are doing it as a cake the icing is
125gms light cream cheese
1/4 cup icing sugar mixture
1 tsp lemon juice

Preheat oven to 180 C. 
Spray your tin of choice with oil spray them line with baking paper 
cake = 22cm square tin, 
loaf standard loaf tin, 
muffin tray makes about 12 standard or more mini (which are great for little mouths!) 

If your mouths are fussy then grate the carrot and zucchinni on a fine grate...

Using an electric beater, beat your sugar and spread till light and fluffy. Add combined egg+ egg white in a slow steady stream and beat while you are doing this. Stir in pineapple and veges. Stir in the sifted flour, soda and spices until combined.

Spoon mixture into the tin and pop in the oven.

Baking times will vary depending on what you are making and if using GF flour it tends to take longer. Muffins are about 25 minutes, cake 35-40 minutes, loaf about 45-50 mins. If in doubt use your noggin and insert a skewer, if it comes out with batter on it it's not cooked :-)

If you are making a cake wait till it is almost cool to ice, it is a really cake when it is nice slightly warm.

With the loaf, I wait till it is cool, turn on its side or upside down and slice into finger thick slices then layer on a baking tray lined with baking paper and put in the freezer. Don't toast these in a toaster, use a flat bed toasted sandwich maker and line it with baking paper before putting the slices on - less cleaning up! Pop some butter on (not part of the WW recipe!!!) and enjoy with a hot cup of tea for you or a glass of milk for the kids. Your house will smell AMAZEBALLS! We love, just love this for afternoon tea. It's hard stopping at one slice and beacuse it has 'filling and healthy foods' in it, it will keep those little tummys happy till tea time.

Let me know if you make this and how you liked it. Enjoy!

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