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Blueberry Cakelets Recipe


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     Blueberry Cakelets

Category   Desserts - Breads
Sub Category   None
Servings   6

7 tbsp butter (softened, plus extra to grease the pan)
1/3 cup granulated sugar
2 eggs beaten
1/3 cup self rising flower
1/4 cup ground almonds
1/2 tsp baking powder
1/4 cup 2% reduced fat milk
finely grated zest of 1 lime
2 cups fresh blueberries
coarse sugar
1 cup whipped cream

-Preheat oven to 350F. Grease 6 muffin cups w/ butter. Line base with rounds of parchment paper to prevent sticking. -Combine butter and granulated sugar in a bowl, beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well. -Fold flour, almonds and baking powder. Gently stir in milk and lime zest. -Place a layer of blueberries in the bottom of each muffin cup. Fold remaining blueberries into the batter. Spoon batter into muffin cups. -Bake about 25 minutes, until cakelets are springy to the touch. Remove from the oven and let cool. Run a sharp knife around the edge of each cakelet, then invert the pan. Remove parchment paper. Serve topped with coarse sugar and whipped cream.
Per Serving- 290 Cal. 20g Fat 120mg Chol. 4g Prot. 25g Carbs. 2g Fiber 260mg Sodium

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