Little Rhubarb and Strawberry Cakes
Makes 12 cakes
2 cups unbleached self-raising flour
1/3 cup Fruisana (Fruit Sugar)
250 g strawberries, hulled and roughly chopped
200 g rhubarb, trimmed and roughly chopped
1 teaspoon vanilla extract
2 omega-enriched eggs
1 cup plain low-fat yoghurt
1/3 cup vegetable oil or light olive oil
2 tablespoons strawberry or blackcurrant jam
(warmed in the microwave or saucepan)
Preheat oven to 180Â°C. Lightly grease a 12-cup muffin tin.
In a bowl, mix flour, brown sugar or Fruisana, strawberries and rhubarb.
In a separate bowl lightly whisk vanilla extract, eggs, yoghurt and oil.
Pour wet ingredients into flour mixture and stir lightly until just combined.
Spoon batter into the prepared muffin tin.
Bake for 20 minutes, and then remove from oven.
Brush with a little jam to glaze tops.
Return to oven for a further 5 minutes.
Remove from oven, rest for 5 minutes, and then carefully turn out cakes onto a wire rack to cool.
Serve warm or at room temperature, accompanied with low-fat ice cream.