Vegetarian
Upside-down blueberry puffs brunch
An easy Upside-Down Blueberry Puffs Brunch recipe that makes a great hor d'oeuvre for a brunch gathering. This recipe is suitable for lacto ovo vegetarian diets and covers 7% of your daily vitamin and mineral needs. Perfect for a leisurely weekend breakfast or brunch.
Ingredients
cream of tartar
1.5 tsps
blueberries
1 pts
butter
56.75 g
free range eggs
1
flour
125 g
milk
81.33 ml
salt
0.25 tsps
sugar
100 g
Method
- Preheat oven to 375 degrees.Wash blueberries and pat dry.Spray six 6-ounce custard cups with baking spray.Divide blueberries among custard cups, reserving 6 to top cakes.
- Combine flour, salt and baking powder in a mixing bowl and set aside.Beat egg white until foamy; add cream of tartar and beat until stiff peaks form. Set egg white aside.Cream butter; gradually add sugar and continue creaming until light.
- Add eggs and vanilla; mix until well blended.
- Add flour mixture, alternating with milk, to butter mixture and beat until well combined. Batter will be thick.Gently fold beaten egg white into flour/butter mixture.Spoon batter into custard cups over berries, filling no more than full.
- Place custard cups on a baking sheet; bake for 30 minutes or until cakes test done by inserting a toothpick near center.Turn out cakes directly from oven on wire racks.
- Serve warm or at room temperature. If desired, serve with whipped cream or ice cream topped with a blueberry.
Nutrition:
275 kcal
Carbs
44 g
Fat
9 g
Protein
4 g
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