Blueberry, Chia and Olive Oil Mini Cakes
Servings
12Mini Cakes
Servings
12Mini Cakes
Ingredients
  • 3 eggs
  • 1/2cup of brown sugar
  • 1/2cup olive oil
  • finely grated zest of 1 lemon
  • 1teaspoon of vanilla extractpaste or the seeds of 1 vanilla bean
  • 1/2cup almond milk
  • 2 1/4cup of self-raising flour
  • 1/2cup of blueberries
  • chia seeds to sprinkle on top
Instructions
  1. Preheat your oven to 180C.
  2. Line a medium sized muffin tin with wrappers.
  3. Beat the eggs with sugar for 5 minutes or until pale and fluffy and the sugar crystals have dissolved. Add oil, vanilla, and lemon zest and mix well.
  4. Add the almond milk and gradually incorporate the flour, beating gently, until a wet batter is formed. Add the blueberries and fold them in gently.
  5. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes will rise and expand while baking. Top each cake with chia seeds.
  6. Bake for 20 minutes or until cooked through if tested with a skewer.