75 g (½ cup) self-raising flour
40 g (¼ cup) wholemeal self-raising flour
40 g (¼ cup) wholemeal plain flour
110 g (½ cup) caster sugar
85 g (¾ cup) almond meal
zest of 2 limes
125 ml (½ cup) skim milk
60 g egg
1 tsp vanilla extract
2 tbsp freshly squeezed lime juice
- Preheat oven to 170°C (fan-forced). Spray 24 x 30ml (1½ tablespoons) non-stick mini muffin tins with cooking spray.
- Combine flours, sugar, almond meal and lime zest in a medium bowl. In a small bowl, whisk milk, egg and vanilla extract. Add to flour mixture with lime juice and mix until just combined.
- Spoon mixture evenly between prepared muffin tins. Bake for 15-18 minutes or until light golden brown on top and cooked through when tested with a skewer. Set aside in tins for 5 minutes.
- Use a small, sharp knife to loosen cake bites. Transfer to a wire rack. Set aside to cool completely.