Zutaten für Healthy Blueberry Rock Cakes
- 1 large egg
- 1/2 cup Splenda Granular
- 1/4 cup Skim Milk
- 1/4 cup Canola Oil
- 1 1/2 cups Whole Wheat Flour
- 1/2 cup Rolled Oats
- 1/4 cup Wheat Bran
- 1 tablespoon Poppy Seeds
- 1 teaspoon Baking Powder
- 1 tablespoon Lemon Zest
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 cup Wild Blueberries
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Zubereitung von Healthy Blueberry Rock Cakes
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 large egg, 1/2 cup Splenda (or equivalent sweetener), 1/4 cup milk, and 1/4 cup vegetable oil.
- In a separate bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, 1/4 cup wheat bran, 1 tablespoon poppy seeds, 1 teaspoon baking powder, 1 tablespoon lemon zest, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Gently stir the wet ingredients (egg mixture) into the dry ingredients (flour mixture) until just combined. Be careful not to overmix.
- Fold in 1 cup fresh or frozen blueberries.
- Drop rounded tablespoons of batter onto the prepared baking sheet, leaving about 2 inches between each mound.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
4g
Carbs
7g
