EVERYDAY DELICIOUS - Kitchen

  A terrific morning or afternoon snack! What you need 2 cups self-raising flour, sifted 1/4 teaspoon ground cinnamon 1/2 cup brown sugar 1 cups reduced fat milk 1/3 cup oil 2 eggs 2 Granny Smith apples, cored and grated Crumble 1/2 cup rolled oats 1/4 cup KRAFT* Light Smooth Peanut Spread 1/4 cup raw sugar How to make it COMBINE  the sifted flour and cinnamon with sugar in a large bowl. Make a well in the centre, and add the combined milk, oil, eggs and apples. Stir gently until mixture is just combined. Spoon into 12 x 1/2 cup capacity lightly oiled muffin pans. COMBINE  ingredients for the crumble and spread evenly over the top of each muffin, lightly pressing into the muffin mixture. Bake at 180ºC for 20-25 minutes or until golden.

  What you need 1 cup wholemeal self-raising flour 1 cup plain self-raising flour 3/4 cup milk 1/2 cup raw sugar 80 g butter, melted 2 x 55 g eggs, lightly beaten 2 teaspoons grated lemon rind Topping 250 g block PHILADELPHIA Cream Cheese, softened 1/2 cup raw sugar, extra 1 teaspoon vanilla essence 2 x 55 g eggs, extra, separated and whites beaten to stiff peaks 3/4 cup raisins 2 teaspoons grated lemon rind, extra 1/2 cup silvered almonds How to make it MIX  together the sifted flours, milk, sugar, butter, eggs and lemon rind until well combined. Press mixture into a greased Swiss roll tin. BEAT  Philly*, sugar, vanilla and egg yolks using an electric mixer until smooth. Fold in egg whites, ½ cup of raisins and the lemon rind. Spread over cake mixture and sprinkle with almonds and remaining raisins. BAKE  in a moderate oven 180°C for 30 minutes or until topping is golden brown. Cut into squares to serve.