Recipes

Portable Yoghurt and Date Muffin bars

Modified sponge cake to take on rides and runs!

Prep Time 10mins
Cook Time 55mins
Difficulty Easy
Serves 16 portions
Portable Yoghurt and Date Muffin bars

Ingredients

  • 3 eggs
  • 1 cup brown sugar
  • 2 tbsp butter
  • OR 2 tbsp coconut oil
  • 1 cup reduced fat sweetened yoghurt
  • 30mL reduced fat milk
  • 1 tsp vanilla extract
  • 30mL lemon juice
  • 1/3 cup olive oil
  • 250g self-raising flour
  • 15 small dried dates
  • 1 pinch salt

Method

  • Preheat oven to 180°C.
  • Combine eggs and sugar in a deep bowl and beat using an electric mixer until thick and creamy.
  • While continuing to mix, progressively add the butter, yoghurt, milk, lemon juice and vanilla. Mix until well combined.
  • Add flour and salt through a sieve to avoid clumps forming.
  • Finally, add olive oil to the mixture and mix until well combined.
  • Distribute evenly among 8 small muffin tins or a single long cake tin.
  • Divide date evenly along the baking tray
  • Cook in the oven for 55-60 minutes*
  • Once completely cooled, divide into 16 portions.
  • Store cakes in fridge or freezer to have them handy for rides or runs!

*Smaller cake tins are going to require a shorter cooking time. Be sure to check back regularly to avoid overdoing them.