On my quest to feed my family a whole food diet, I’ve been adding some delicious whole grain recipes to our breakfasts. These Tasty Cakes are like little individual coffee cakes made with whole grain whole wheat flour and topped with blueberries and nuts.
1/2 C organic, unbleached all purpose flour
1/3 C quick cooking oats
1/3 C whole wheat flour
1/4 C brown sugar
1 t baking powder
1/4 t salt
1/4 C melted butter
1 t vanilla extract
1 large egg
1/2 C milk
1/2 C fresh blueberries (substitute dried cranberries in winter)
1/4 C slivered almonds
Preheat oven to 375. Grease muffin top pan.
Whisk together flours, oats, brown sugar, baking powder, and salt. In a separate bowl, whisk together the butter, vanilla, egg, and milk.
Add wet ingredients to the dry and stir just until mixed.
Divide into 6 muffin cups. Scatter blueberries and almonds over the tops.
Bake for 10 – 12 minutes or until edges are lightly browned.
Allow to cool for a few minutes before turning out on cooling rack.