Lemon Yogurt Mini Pudding Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Very moist adaptation of a muffin mix; texture comes out more like a lemon pudding cake. The batter is soft. This is a light, lemony-tasting snack or dessert. Ingredients:
4 tablespoon smart balance buttery spread, softened |
8 tablespoons sugar, organic florida crystals |
2 eggs, beaten |
10 tablespoons yogurt, plain, non-fat |
4 teaspoons lemon juice (freshly squeezed meyer lemon used -- juice from about one-half of a very ripe medium sized lemon) |
2 teaspoons grated lemon zest |
1 cup whole wheat flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 375 degrees F. Line 12-cup muffin pan with paper liners.
2. Combine wet ingredients as follows: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, then stir in the yogurt, lemon juice, and lemon zest. Set aside.
3. Combine dry ingredients as follows: Mix together the flour, baking soda, salt, and spices.
4. Stir dry ingredients into the lemon mixture until just blended. Then immediately spoon batter into the prepared muffin cups, at least 2/3 full. [NOTE: if volume is too much for the 12 muffin cups, fill a very small loaf pan with the remaining batter (up to half full).]
5. Bake on center shelf of preheated oven for 12 to 15 minutes, or until toothpick inserted comes out dry (or almost dry).
6. Allow the muffins (and/or small loaf) to cool for about 10 minutes before removing from pan.
7. NOTE: Because of the moist texture of these little cakes (in muffin cups), they stick to the paper. If baked too long (to the point of getting dried out ), the bottom of each cake will look burned, even though in paper. However, that burned part sticks to the paper anyway, so what is left is fine to eat!
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