We received word that there would be a Christmas party at Eva’s school in the afternoon and parents were asked if they could contribute either clementines, chocolates or cakes. On a whim, I picked cake and decided to churn out mini muffins in place of cakes to make it easier for the kids (and parents) to eat. Because Noah is sensitive to citrus, I made two flavours – citrus poppyseed and banana blueberry. You can substitute citrus with just lemon or orange or lime, poppyseed with some diced almonds.
While churning these muffins out, I discovered that the moulds I had were not enough and settled on a mini financier mould that I had purchased months earlier. Financier is a type of French cake that is similar to a sponge cake and usually baked in a rectangular mould, making it similar to petit fours in shape and size.
The result is a very cute and yummy cake that is not too sweet or overpowering. My mum – who is here for a visit – loved the strong orange flavour while I like the crunch. The hubby wolved down five at one go…a clear sign that he loves it!
NOTE: You can replace the coconut milk and oil with butter and regular milk. The quantity of the sugar has been reduced by 25% from the original recipe but you can go down a little bit more – just not more than 35% (it’ll change the overall flavour and texture of the cake).
Citrus Poppyseed Minis
2 cups self-rising flour
3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup orange & lemon juice
1/3 cup coconut milk
2 large eggs
Zest from 1 orange & 1 lemon
2 tbsp poppyseed
1/2 tsp baking soda
- Preheat your oven to 180°C.
- In a bowl, mix the flour, sugar and baking soda together with the orange & lemon zest. Stir until well incorpoated.
- Add in the eggs and mix to break the yolks (but do not incorporate it fully into the flour) before adding in the juice, oil and coconut milk. Stir the ingredients with a wooden spoon gently and when it’s almost incorporated, fold in the poppyseed – take care to not overbeat. The mixture should look lumpy.
- Drop spoonfuls of the dough into a muffin tray until it’s about 2/3 full. Bake for about 15 minutes or until the tops are golden brown.
- Enjoy them fresh or store in an airtight container to keep for later.