Pandan or chocolate? Or both~~

Another of my new favorite food blogger, I have been on a lookout for healthier ingredients for cake baking. I have first tried Pandan Yogurt Cake and like her, I have too much yogurt on hand so I decided to try her chocolate yogurt cake as well. We much prefer pandan yogurt cake. I did it in a loaf pan instead of cup cakes and had used grapeseed oil instead of canola oil. I need to get a smaller loaf pan so my cake will be taller instead of wider! =)

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

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.