This blog post has been updated to include shiny new photos…on 26/8/2017. I made a batch of 12 large and 12 mini of these orange poppyseed mini cakes with hidden chia to send into the school cake stall. I have to admit, I was amazed at just how easy and how tasty this recipe is. It does contain sugar, but only 1/4 cup which is much less than most recipes for a batch this size!
A few weeks back I picked up a mini cupcake silicone tray at the supermarket. It only holds 12 and I regret not having bought more than one as they don’t have them anymore. This is what happens when I do grocery shopping by myself on a Sunday night! So I put the little tray on my stack of oven trays and tried to ignore it, but I finally gave into temptation yesterday and made some mini treats for lunchboxes.
They are treats, they do contain sugar, but only 1/4 cup! Much less sugar than most batches this size of muffins, but they are yummy and they have passed freezer, taste and adult taste testing. They are perfect for a little pick me up mid afternoon.
As a bonus- there are hidden chia seeds in them. I love it because the poppy seeds effectively hide the chia for you! I decided yesterday afternoon that having 36 of these on my kitchen bench was a recipe for disaster as they were so moreish, so I took some into my daughters preschool for the teachers.
Orange poppyseed mini cakes with hidden chia, low sugar!
Yield 36 mini cakes
These orange and poppyseed mini cakes with hidden chia are fab in the lunchbox and easy to make. The recipe makes a whopping 36 mini cakes or 12 large and 12 mini. Super kid friendly.
- 1 cup self raising flour
- 3/4 cup wholemeal self raising flour
- 1.5 tbsps chia seeds
- 1.5 tbsps poppy seeds
- 1/2 cup milk
- 1/4 cup raw sugar
- 1/4 tsp salt
- zest of one orange
- juice of one orange
- 6 tbsps coconut oil
- 2 eggs
- 1/2 tsp vanilla paste
- Preheat oven to 180 degrees.
- Combine the chia seed and poppy seeds in a jug with the milk, add the orange juice. Leave for 10 minutes.
- In a large bowl, combine the flours, salt, orange zest and sugar.
- Add the coconut oil, vanilla and eggs to the chia and poppy seed mix. Whisk well to combine.
- Combine the wet and dry, with a spatula until well mixed.
- Spoon into mini cupcake trays
- Bake for 12- 15 minutes or until golden and springy.
- Stand in the tray for 15 minutes before moving to a wire rack.
Cuisine modern australian