A treat that's rich in superfoods—blueberries and flaxseeds!
Recipe information
Yield
Makes 1 dozen
Ingredients
6 tablespoons (85 g) butter, melted
3/4 cup (90 g) cake flour
1/3 cup (110 g) flaxseeds
1 teaspoon (5 ml) baking powder
1/4 teaspoon (1 ml) salt
1/3 egg
1 cup (120 ml) milk
1/2 cup (100 g) brown sugar
1 cup (115 g) blueberries
2 tablespoons (30 ml) raw sugar
Preparation
Step 1
Preheat the oven to 350°F (180°C).*
Step 2
1. Using 2 tablespoons (30 ml) of the melted butter and a pastry brush, grease a 6-cup muffin tin.
Step 3
2. Combine the flour, flaxseeds, baking powder, and salt in a small bowl.
Step 4
3. Whisk together the remaining melted butter, egg, milk, and brown sugar in a large bowl.
Step 5
4. Add the flour mixture and whisk until smooth.
Step 6
5. Divide the batter among the 6 cups in the muffin tin and scatter the blueberries onto the batter. Sprinkle with the raw sugar.
Step 7
6. Bake the cakes for 20 minutes or until golden brown. Allow to cool, and then wrap each in parchment paper.*
Step 8
*An adult helper should handle this step.
From My Lunch Box: 50 Recipes for Kids to Take to School by Hilary Shevlin Karmilowicz. Text © 2009 by Hilary Shevlin Karmilowicz. Published by Chronicle Books LLC.
