nMoist, lemony mini cupcakes sweetened with dates and made with 100% whole wheat flour. Perfect snacking size, with a simple method: blend, mix, bake.
Ingredients
Wet
- 90 g lemon juice (6 Tbsp)
- 180 g egg whites (¾ cup)
- 300 g milk (1¼ cups)
- 200 g neutral oil (¾ cup + 2 Tbsp), such as canola oil
- 450 g pitted dates (about 3 cups)
or 450 g date paste (about 1½ cups) - 100 g sourdough discard (about ⅓ cup)
- 1 tsp vanilla extract
- ¼ tsp lemon oil, optional
Dry
- 200 g whole wheat flour (about 1⅔ cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp ground chia seeds
No sourdough discard? Use 50 g water + 50 g whole wheat flour instead.
Make Them
Blend all the wet ingredients until smooth.
Mix the dry ingredients, then stir in the wet mixture until combined.
Bake in a mini muffin pan at 450°F for 5 minutes, then lower the oven to 350°F and bake about 12 minutes more, or until done.
Makes 48 mini cupcakes.
Lazy Kitchen Tip
Put the blender directly on your kitchen scale and weigh the wet ingredients into it as you go. Fewer measuring cups to wash, and more consistent results.
Volume measurements are calculated approximations. For the most consistent results, use the gram measurements.