Tea Cakes
- Number of Servings: 12
Ingredients
1 1/3 cups all-purpose flour1 c. sugar1 1/2 tsp. baking powder1/2 tsp. salt3/4 c. soy milk1/3 c. margarine1 tablespoon flaxseed plus 1/4 cup soy milk1 tsp. vanillapowdered sugar for dusting
Preheeat the oven to 350 degrees Farenheit.
Measure all ingredients in a large bowl. Blend until combined. pour batter into 12 or 24 muffin tins lined with cupcake liners.
Bake 35 to 40 minutes for the larger cakes, and 20 to 30 minutes for the smaller cakes, or until a wooden pick inserted in the center comes out clean. Cool on cooling racks. Dust the tops of the cakes with powdered sugar just befor serving.
Serving Size: 12 nice-sized cakes or 24 bite-sized tea cakes
Number of Servings: 12
Recipe submitted by SparkPeople user KLAWSON17.
Measure all ingredients in a large bowl. Blend until combined. pour batter into 12 or 24 muffin tins lined with cupcake liners.
Bake 35 to 40 minutes for the larger cakes, and 20 to 30 minutes for the smaller cakes, or until a wooden pick inserted in the center comes out clean. Cool on cooling racks. Dust the tops of the cakes with powdered sugar just befor serving.
Serving Size: 12 nice-sized cakes or 24 bite-sized tea cakes
Number of Servings: 12
Recipe submitted by SparkPeople user KLAWSON17.
Nutritional Info Amount Per Serving
- Calories: 177.6
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 272.4 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
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