Pandan Yogurt Cakes

By RecipeMaker

Using yogurt and oil instead of butter to make cake do sounds healthier. Also I can use the leftover yogurt to make baked donuts so it's a win-win situation.

The sweetness was just awesome for me and the texture was soft and moist.

Ingredients

• Ingredients:
• 1 1/2 cup all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup plain yogurt
• 1 cup sugar
• 3 large eggs, beaten
• 1/2 tsp. Pandan extract
• 1/2 cup canola oil

Preparation

Step 1

Method:

1. Preheat oven to 350'F. Place papercups in the muffin pan.

2. In a bowl, sift flour and baking powder. Add in salt & sugar. Stir to mix.

3. Add in beaten eggs, yogurt, Pandan extract and oil. Stir until incorporated.

4. Lastly, scoop the batter into each papercups until 3/4 full.

5. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack