Blueberry, Chia and Olive Oil Mini Cakes
Ingredients
- 3 Eggs
- 1/2 cup of brown sugar
- 1/2 cup olive oil
- finely grated zest of 1 lemon
- 1 teaspoon of vanilla extract paste or the seeds of 1 vanilla bean
- 1/2 cup almond milk
- 2 1/4 cup of self-raising flour
- 1/2 cup of blueberries
- chia seeds to sprinkle on top
Instructions
- Preheat your oven to 180C.
- Line a medium sized muffin tin with wrappers.
- 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.
- 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.
- 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.
- Bake for 20 minutes or until cooked through if tested with a skewer.
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