My poor mom, she can barely eat anything. Not because she doesn't want to, but between health conditions and allergies, her "okay" list is pretty short. Think I'm exaggerating? The lady has to check the ingredients on bread because most of them she can't have. No joke. So, when I find something she can eat, and it would be a treat for her, you bet I'm going to!
Okay, so technically these began as her idea. She emailed me a recipe for pound cake she found that she could actually eat. Well, it sounded just a bit too complicated for this busy food blogger, so I decided to find something with similar ingredients that could be made in "mini" form. More fun anyway, right??!! Plus, with only her eating them, they are portioned perfectly!
Oh, and the other part of this story is the poor lady that can't eat, is now recovering from her 6th operation, in 5 years, on the same foot. Yep, we are holding our breath, and crossing our fingers and our toes (No pun intended) this is the last one! So, you can see why I was totally up for giving her a sweet treat she could really enjoy!
Love pound cake? Then you're going to adore these! Same flavors. Same density. Just individualized for easy snacking! They would make a great breakfast on the go too!
I love my sweet mom. She is a special lady. Ask anyone who knows her, and they will tell you how lucky they are to know her. But I'm the luckiest. I get to call her mom, and make her special treats that make her smile.
Mini Pound Cakes
1 1/2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
2 sticks butter, softened
1/4 c. milk
1 tsp. vanilla
Preheat oven to 350. Line 2 muffin trays with papers. In a large bowl combine flour, sugar, baking powder and salt. Add butter, milk and vanilla. Mix until just combined. Using an electric mixer, mix at medium speed for about 4 minutes. Scrape the sides of the bowl. Add eggs one at a time, mixing for 30 seconds after each. After all eggs are added, mix at medium speed for another minute. Batter will be thick and fluffy. (It will resemble frosting!) Spoon into muffin in, filling each well 1/2 way. Smooth out with back of spoon or spatula. Bake for 20 minutes or until toothpick comes out clean. Cool on wire rack. *NOTE* If you have extra wells in your tin, put some water in them before baking for more even cooking.