One reader, Kim, left a comment months ago sharing that she’d made my Breakfast Cake recipe into muffins instead of baking the batter into a cake. It sounded so good that I decided to try it right away!
And then I forgot. For months.
I think it’s actually been well over a year since she left that comment. That’s practically like trying the idea right away, right? Yeah, well…
Turns out these are an easy, yummy, freezable, on-the-go breakfast muffin that is hearty enough to keep us satisfied until lunchtime. Thanks for the idea, Kim! Next time you share a great idea like this one, I’ll try to get around to trying it before thirteen months go by. Sheesh.
Breakfast Cake Muffins
2 cups whole wheat flour
2 cups whole rolled oats
1 teaspoon sea salt
1 teaspoon baking soda
1 cup butter, melted
¾ cup buttermilk or milk
¾ cup honey or 1 cup sucanat
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips, raisins, or other dried fruit (We like Enjoy Life Soy Free Chocolate Chips)
Stir together flour, oats, salt and baking soda. Add butter, buttermilk, honey, eggs, and vanilla. Fold in chocolate chips, raisins, or other dried fruit.
Spoon batter into 18 paper lined muffin tins. Bake in a 400° oven for 20-25 minutes or until muffins are golden brown.
Give these a try. Don’t wait a year like I did. :)
