Blueberry Flaxseed Upside-Down Cakes Recipe

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Ingredients:

Serving

6 tbsp (85 g) butter, melted
3/4 cup (90 g) cake flour
1/3 cup (110 g) flaxseeds
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) salt
1/3 egg
1 cup (120 ml) milk
1/2 cup (100 g) brown sugar
1 cup (115 g) blueberries
2 tbsp (30 ml) raw sugar

Directions:

Preheat the oven to 350°F (180°C).*
1. Using 2 tablespoons (30 ml) of the melted butter and a pastry brush, grease a 6-cup muffin tin.
2. Combine the flour, flaxseeds, baking powder, and salt in a small bowl.
3. Whisk together the remaining melted butter, egg, milk, and brown sugar in a large bowl.
4. Add the flour mixture and whisk until smooth.
5. Divide the batter among the 6 cups in the muffin tin and scatter the blueberries onto the batter. Sprinkle with the raw sugar.
6. Bake the cakes for 20 minutes or until golden brown. Allow to cool, and then wrap each in parchment paper.*
*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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.43 Kcal (324 kJ)
Calories from fat	59.85 Kcal
		% Daily Value*
Total Fat	6.65g	10%
Cholesterol	66.94mg	22%
Sodium	140.66mg	6%
Potassium	127.8mg	3%
Total Carbs	2.97g	1%
Sugars	1.7g	7%
Dietary Fiber	0.06g	0%
Protein	2.05g	4%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	2%
Iron	0.4mg	2%
Calcium	55.4mg	6%

Amount Per 100 g
Calories	291.79 Kcal (1222 kJ)
Calories from fat	225.54 Kcal
		% Daily Value*
Total Fat	25.06g	10%
Cholesterol	252.25mg	22%
Sodium	530.09mg	6%
Potassium	481.61mg	3%
Total Carbs	11.19g	1%
Sugars	6.39g	7%
Dietary Fiber	0.21g	0%
Protein	7.72g	4%
Vitamin C	0.4mg	0%
Vitamin A	0.2mg	2%
Iron	1.6mg	2%
Calcium	208.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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