Breakfast Cakes

Breakfast Cakes

This is a quick and simple recipe! They are extremely fluffy and delicious. It is great right out of the oven with a cup of coffee, or an awesome dish to bring to a brunch or party. They will keep for up to a week in the fridge, but be sure to place them in an airtight container.

Breakfast Cakes

June 19, 2017
: 18 Cakes
: 10 min
: 18 min
: 30 min

By:

Ingredients
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 4 tbsp butter (softened)
  • 1/2 cup parmesan cheese
  • 1 cup greek yogurt - plain or vanilla
  • 1 tsp baking soda
  • 3 eggs
  • 1/2 cup raw cane sugar
  • sesame seeds to top
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Cream your butter and sugar in a standing mixer.
  • Step 3 Add eggs one at a time until each is fully incorporated and mixture is smooth.
  • Step 4 Add your flour, cheese, yogurt, and baking soda. Mix until smooth.
  • Step 5 Take muffin tins and spray with pam (or use butter your choice) and fill them 2/3 of the way up.
  • Step 6 Put in the oven and bake for 15-18 minutes. Until they look a nice light gold color on the top.
  • Step 7 Remove from oven and place muffin tins on wire racks, allow to cool a bit before removing.
  • Step 8 Serve and enjoy.

 


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