Pandan Yogurt Cakes
These little cakes are made with Pandan which gives them a bright green color inside. Plus, they’re a little on the healthy side since they’re made with yogurt and not a lot of oil or sugar.
Ingredients
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs, beaten
- 2 1/2 tsp Pandan extract, original recipe called for 1/2 tsp, but I don't think it's enough
- 1/2 cup canola oil
Instructions
- Preheat oven to 350'F. Place cupcake liners in a muffin pan.
- In a bowl, sift flour and baking powder. Add in salt & sugar. Stir to mix. Add in beaten eggs, yogurt, Pandan extract and oil. Stir until incorporated. Lastly, scoop the batter into each cupcake liner until 3/4 full.
- Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Notes
Recipe adapted from Little Corner of Mine
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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