Healthy Lemon Raspberry Mini Cakes
Looking for a hearty and healthy breakfast option? These Healthy Lemon Raspberry Mini Cakes are delicious!
Equipment
Ingredients
- 3/4 cup (90 g) whole wheat flour
- 3/4 cup (90 g) flour
- 1/2 Tbsp (6 g) baking powder
- 2 Tbsp (30 g) sugar
- 2 eggs
- 4 oz (115 g) Skyr yogurt
- 4 oz (115 g) Unsweetened Apple Sauce
- 2 Tbsp (30 g) butter (Melted)
- 3 Tbsp (45 g) Lemon Juice
- 21 Raspberries
Instructions
- Place your Mini Loaf Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
MINI CAKES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In your Mixing Bowl, whisk the whole-wheat flour, all-purpose flour, baking powder and sugar together. Make a well add the eggs, yogurt, apple sauce lemon juice and cooled melted butter. Mix until combined. IMPORTANT: Do not overmix!
BAKE!
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 20min). It is ready when the toothpick inserted comes out clean.
- Once your Healthy Lemon Raspberry Mini Cakes are out of the oven, let them completely cool down before unmolding. Serve, Enjoy & Bon Appetit!
- N.B. Keep these mini cakes refrigerated. They are best enjoyed cold!
Video
Special Notes
Nutrition
Nutrition Facts
Healthy Lemon Raspberry Mini Cakes
Amount Per Serving
Calories 174
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 56mg19%
Sodium 141mg6%
Potassium 130mg4%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 177IU4%
Vitamin C 4mg5%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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