Strawberry-Orange Breakfast Cakes
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.
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.
1 1/2 fat, 1 other carbohydrate, 1 starch, 1/2 lean protein