Oat carrot dates and mixeed seeds yoghurt cupcakes

Oat carrot dates and mixeed seeds yoghurt cupcakes
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 7.0 g
  • Cholesterol: 23.3 mg
  • Sodium: 20.5 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.7 g

View full nutritional breakdown of Oat carrot dates and mixeed seeds yoghurt cupcakes calories by ingredient


Introduction

This is a lovely recipe that will go well with an afternoon tea. It is free of wheat and contains less sugar as the sweetness comes from the carrots and the dates. You could use a little less sugar if you prefer. The yogurt also makes the recipe lighter. This is a lovely recipe that will go well with an afternoon tea. It is free of wheat and contains less sugar as the sweetness comes from the carrots and the dates. You could use a little less sugar if you prefer. The yogurt also makes the recipe lighter.
Number of Servings: 15

Ingredients

    fine oatmeal flour 150 grams
    baking powder 15 grams
    low sodium salt 0.5 tsp
    carrots 150 grams
    dates 9
    plain yoghurt 100grams
    2 eggs
    brown sugar 50grams
    allspice 0.5grams
    mixed seeds 3tbsp
    sunflower oil 5 tbsp


Tips

You can use the mix to make a cake loaf by using the whole batter in a buttered loaf /cake tin lined with baking parchment. The baking will then take about 30 minutes.


Directions

Preheat the oven 170 degre celsius
Grate the carrots
Chop the dates finely
Mix the yoghurt with the sugar thoroughly
Add all the other ingredients and mix well together
Pour 1.5 tbsp batter in the cupcake liners placed on a muffin tray.
Bake for 15 minutes checking that a knife going through the cakes comes out neat and dry.

Serving Size: makes 15 cupcakes or 1 loaf tin cake