Name: Strawberry-Orange Breakfast Cakes
Prep time: 25 min
Total time: 55 min
Ingredients: 0.66666668653488 cup whole-wheat flour (white or regular); 0.5 cup oat bran; 0.25 cup almond flour or whole-wheat flour (white or regular); 1.5 teaspoons baking powder; 0.25 teaspoon baking soda; 0.25 teaspoon ground cinnamon; 0.125 teaspoon salt; 0.75 cup nonfat vanilla yogurt plus 1/3 cup, divided; 0.25 cup packed brown sugar; 1 egg, lightly beaten; 2 tablespoons vegetable oil; 0.5 teaspoon almond extract; 1 tablespoon orange juice; 0.25 cup low-sugar strawberry preserves; 3 tablespoons sliced almonds; 0.33333334326744 cup chopped fresh strawberries

Strawberry-Orange Breakfast Cakes

4.7

(3)

3 Reviews

Yes, you can pull off baked goods on busy mornings! With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes.

EatingWell Test Kitchen

Updated on March 5, 2020

Prep Time:

25 mins

Additional Time:

30 mins

Total Time:

55 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Diabetes Appropriate Heart Healthy Low Sodium Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

⅔ cup whole-wheat flour (white or regular)
½ cup oat bran
¼ cup almond flour or whole-wheat flour (white or regular)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon salt
¾ cup nonfat vanilla yogurt plus 1/3 cup, divided
¼ cup packed brown sugar
1 egg, lightly beaten
2 tablespoons vegetable oil
½ teaspoon almond extract (Optional)
1 tablespoon orange juice
¼ cup low-sugar strawberry preserves
3 tablespoons sliced almonds
⅓ cup chopped fresh strawberries

Directions

Combine flour, oat bran, almond flour (or flour), baking powder, baking soda, cinnamon, and salt in a medium bowl. Combine 3/4 cup yogurt, brown sugar, egg, oil, and almond extract (if using) in a small bowl. Stir the yogurt mixture into the flour mixture just until combined.
Combine orange juice and preserves in a small bowl. (Refrigerate the batter and filling in separate airtight containers for up to 3 days. For single servings, see Tips.)
To serve, preheat oven to 375 degrees F. Coat six 6-oz. custard cups or ramekins with cooking spray. Set in a shallow baking pan.
Spoon 1/3 cup of the batter into each prepared cup. Bake until the edges are firm but the centers are still slightly doughy, 10 to 12 minutes. Remove from oven. Spoon the filling onto the center of the cakes and sprinkle with almonds. Bake until a toothpick comes out clean, about 9 minutes more. Cool on a wire rack for 10 minutes.
Combine strawberries and the remaining 1/3 cup yogurt in a small bowl; spoon onto the warm cakes.

Tips

Equipment: 6-oz. custard cups or ramekins

Tips: To serve one cake, fill one custard cup or ramekin and bake as directed (Steps 3-4), using 1 Tbsp. filling and 1 1/2 tsp. almonds. Serve with 1 Tbsp. topping.

Sugar Substitute: We do not recommend a sugar sub for this recipe.

Nutrition Facts (per serving)

229	Calories
9g	Fat
35g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 229
% Daily Value *
Total Carbohydrate 35g	13%
Dietary Fiber 3g	11%
Total Sugars 16g
Protein 7g	14%
Total Fat 9g	12%
Saturated Fat 1g	5%
Cholesterol 1mg	0%
Sodium 265mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.