Ingredients (makes 6–8 mini cakes):

• 2 mandarins (peeled and seedless)
• 2 eggs
• 1/3 cup neutral oil (sunflower or coconut)
• 1 tsp vanilla extract
• 3 tbsp JUAL powdered stevia
• 1 cup whole wheat flour or gluten-free flour blend
• 1 tsp baking powder
• Lemon or mandarin zest (optional)

Preparation:

1. Blend the mandarins with the eggs, oil, and vanilla until smooth.

2. Add the stevia and blend for a few more seconds.

3. Fold in the sifted dry ingredients: flour + baking powder. Mix well.

4. Pour the batter into mini cake molds (silicone or paper liners in muffin tins).

5. Bake at 180°C (350°F) for 20–25 minutes or until golden and firm to the touch.

6. Let cool… and enjoy!

Sugar-free, guilt-free, and with no aftertaste. Perfect for sharing!