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Juice Pulp Tea Cakes paired with Hot Tea

Yields4.00 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 1 cup Juice Pulp
 180 g All Purpose Flour
 2 tsp Baking Powder
 0.25 cup Sugar, refined
 3 g Sea Salt
 5 g Cinnamon Powder
 2 cup full cream milk
 0.25 cup Canola oil
 5 ml Pastry, Vanilla Extract
 1 n/a Dark Chocolate chips
1

Preheat the Breville oven to 200°C, and grease a 12-cup muffin tin.

2

Using Breville mixer, combine the flour, baking powder, salt, cinnamon, and sugar.

3

In a smaller bowl, put oil, milk, and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix.

4

Fold in the pulp and 1 cup chocolate chips then divide the batter into two.

5

Scoop into muffin tins and bake for 20 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

6

For the Cocoa Oats Tea Cakes: using half of the batter, stir in 1 tbsp of cocoa powder and top it with instant rolled oats.

7

Scoop into muffin tins and bake for 20 minutes.

8

Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

9

Best served with hot tea.

Nutrition Facts

Servings 4.00