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Fruit-Nut Toaster Cakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Fruit-Nut Toaster Cakes  Recipe

Tasty, healthy, and convenient — these are hard to beat. Make them on a weekend, freeze, then toast for warm weekday breakfast on-the-go.

At a glance

Prep
Bake
Total
Yield
6 cakes

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 375°F. Grease the wells of a muffin-top pan, or hamburger bun pan.
  2. Whisk together the flour, cornmeal, barley flakes or rolled oats, brown sugar, baking powder, and salt. In a separate bowl, whisk together the melted butter, vanilla, egg, and milk. Add the dry ingredients to the wet ingredients, stirring just to combine.
  3. Scoop the batter into the wells of the prepared pan, using a generous 1/4 cup of batter in each a scone and muffin scoop works well here. Sprinkle the fruit and nuts evenly over the cakes.
  4. Bake for 10 to 12 minutes (slightly longer if baking in a hamburger bun pan), until golden brown around the edges. Remove from the oven, and cool for 2 to 3 minutes in the pan, then turn out onto a rack. Serve immediately; or freeze, then toast to reheat. Yield: 6 toaster cakes
  5. Yield: 6 toaster cakes.