BLUEBERRY, CHIA AND OLIVE OIL CAKES

BLUEBERRY, CHIA AND OLIVE OIL 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

• METHOD

  • 1
    Preheat your oven to 180 C (350 F). Line a medium sized muffin tin with wrappers.
  • 2
    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.
  • 3
    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.
  • 4
    Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking. Top each cake with chia seeds.
  • 5
    Bake for 20 minutes or until cooked through if tested with a skewer.