Ingredients:
  • 4 cups sweetened oat cereal flakes with raisins
  • ¾ cup quick-cooking rolled oats
  • ½ cup all-purpose flour
  • ½ cup snipped dried apples
  • 2 eggs, slightly beaten
  • ⅓ cup honey
  • ⅓ cup chunky peanut butter
  • ¼ cup butter, melted, or cooking oil

Directions:
  1. Preheat oven to 325 degrees F. Line a 9x9-inch baking pan with foil. Coat the foil with nonstick cooking spray; set aside.
  2. Combine cereal, rolled oats, flour, and dried apples in a large bowl. Set aside.
  3. Stir together eggs, honey, peanut butter, and melted butter in a small bowl. Pour over the cereal mixture. Mix well. Transfer the mixture to the prepared pan. Using the back of a large spoon, press the mixture firmly into the pan.
  4. Bake in preheated oven for 28 to 30 minutes or until the edges are browned. Cool completely on a wire rack. Cut into bars using a serrated knife.
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Ingredients:
  • Milk, reduced-fat
  • Eggs, extra large, yolks and whites separated
  • Light tasty cheese, grated
  • Whole-meal self-raising flour
  • Cooking oil spray (to grease muffin tins)
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Directions:
  1. Preheat fan-forced oven to 200°C. Place cupcake liners into the wells of your muffin tins. Spray with cooking oil.
  2. Whisk the milk and egg yolks together in a large bowl. Add the cheese and flour and mix with a metal spoon until well combined.
  3. Beat egg whites in a separate bowl then add to the batter and gently fold with metal spoon until just combined.
  4. Spoon the batter into the muffin tins.
  5. Place tins in oven and bake for about 30 minutes or until golden. Cooking time may be longer if baking multiple tins at once. If needed, rotate tins in oven about 20 minutes into the cooking time. 
  6. Remove from oven and leave to cool in the tins for 5 minutes before serving. Best served warm.
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