Blackcurrant yoghurt cakes

Serves: 10 (makes 10 small cakes)

Time to make: 55 mins

Ingredients

canola spray oil, for greasing
½ cup reduced-fat spread
¾ cup soft brown sugarlight brown cane sugarX
2 eggs
¾ cup self-raising flour
½ cup wholemeal flour
½ teaspoon mixed spice
½ cup low-fat plain yoghurt
1 cup frozen blackcurrants or cranberries

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Instructions

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1 Preheat oven to 180°C. Lightly grease a muffin pan with a little spray oil. Cream spread with sugar until light and fluffy using a wooden spoon or electric beater.

2 Add eggs one at a time, beating well after each addition.

3 Sieve flours with mixed spice. Fold dry ingredients into eggs with yoghurt. Add blackcurrants or cranberries. Stir in lightly.

4 Spoon mixture into prepared muffin pan and level surface with a knife. Cook for 25-30 minutes, until golden brown and firm to touch. Cool before icing. Ice with glacé icing and top with fresh or frozen berries of your choice.

Variations

Experiment with different fruit such as blueberries, or use a combination of fruit.

HFG tip

These mini-cakes can be frozen un-iced for a month.
Frozen fruit is good to use in this recipe as it holds its shape better.
See our cake-baking tips, for perfect cakes every time.

Nutrition Info (per serve)

Calories 172 cal

Kilojoules 720 kJ

Protein 4 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 13 g

Dietary fibre 1 g

Sodium 100 mg

Calcium 60 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.