Blueberry, Chia and Olive Oil Mini Cakes

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Blueberry, Chia and Olive Oil Mini Cakes
Course Dessert
Servings
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
Course Dessert
Servings
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
  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.

Written by mattsadmin