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Apricot almond yogurt mini cakes that delight your tastebuds!

Apricot almond yogurt mini cakes
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Delicious mini cakes made with apricot, almond, and yogurt, perfect for a sweet treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup sugar
  • 1/2 cup plain yogurt
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped dried apricots
  • 1/4 cup sliced almonds

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a large bowl, mix together the all-purpose flour, almond flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the yogurt, melted butter, eggs, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients until just mixed.
  5. Fold in the chopped apricots and sliced almonds.
  6. Pour the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
  7. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Store in an airtight container for up to 3 days.
  • These mini cakes can be frozen for up to a month.
  • Feel free to substitute other dried fruits or nuts as desired.

Nutrition

Find it online: https://bibodo.com/apricot-almond-yogurt-mini-cakes-recipe/