Blueberry Flaxseed Upside-Down Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 dozen
- 1/2 cup (100 g) brown sugar
- Carbohydrate 21 g(7%)
- Cholesterol 21 mg(7%)
- Fat 10 g(16%)
- Fiber 3 g(11%)
- Protein 3 g(6%)
- Saturated Fat 4 g(21%)
- Sodium 83 mg(3%)
- Calories 180
Preparation 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.
Preparation 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.
