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Blueberry, Chia and Olive Oil Mini Cakes

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Course Dessert
Cuisine Modern Australian
Servings 12 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.