Blueberry Flaxseed TinyCakes w/ Light Cream Cheese Frosting

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My little sister, Faye’s birthday was Monday & I wanted to surprise her with mini cupcakes [ my version: tinybites ]. I added flaxseed to my mixture- which is fab because it does not really taste like anything, but has tons of nutrients [ tons of antioxidants & very filling ]. After my baking was done, I placed them on two sparkly, vintage plates that I found at flea market; the tinybites turned out to be a tasty success.

* Quick skinny tip: Add a couple scoops of flaxseed to anything- the trick works best with cookies, cakes & cereals!

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Blueberry Flaxseed TinyCakes [ Gluten Free ]

1 box of any gluten free blueberry muffin mix

2 egg whites [ cage-free eggs are best ]

2 scoops of ground flaxseed

2 tablespoons canola oil

3 tablespoons of organic non-fat milk

1 teaspoon of organic sugar

Light Cream Cheese Frosting 

Low fat cream cheese

Organic powered sugar

Organic vanilla extract

3 drops of your favorite color of food coloring [ I like yellow ]

* Top with lifesavers [ not the sugar free ones; they’re filled with aspartame ] and different colored neon candles.

Pre-heat oven to 375. Mix batter together. Use a mini cupcake pan [ less calories! ] & place cute cupcake holders in slots. Add batter to cupcake holders. Bake for 15 minutes. While baking, mix frosting ingredient with a beater and add food coloring. When your tinybites are done, let them cool for 20 minutes. Then frost and add one lifesaver to eat cupcakes with a birthday candle in lifesaver hole. Enjoy!


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