This is my first test of our new oven… and what a better way than with a delicious treat! These easy cupcakes are great for a dessert; if left unfrosted, they make great and healthy breakfast muffins :)
Ing.
-1 cup flour
-1/4 cup cocoa powder
-1/2 tspn baking soda
-3/4 tspn baking powder
-2 T cornstarch
-1/4 tspn salt
-3/4 cup sugar
-1-1/2 tspn vanilla extract
-1/2 cup yogurt (plain or flavored.. coconut goes really well)
-3T canola oil (I subbed with evoo and it worked wonderfully)
-1/2 cup milk
-1/2 cup of blueberries mashed or pureé (or about half a pint if left whole)
Preheat the oven to 350°. Mix together all dry ingrdients. Mix in wet and mix until consistency is smooth. Pour in your blueberries and gently mix them in. Bake for 22-24 minutes. Makes about 12 cakes.
Frost with vanilla cream cheese frosting.
For presentation, plate with blueberries and mint leaves. Dust with confectioner's sugar and cocoa powder.
These are easily converted to be vegan friendly also.
Substitute milk with original rice dream (or milk substitute of your choice) and yogurt with soy sub.
Enjoy!
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