Tasty, healthy, and convenient these are hard to beat. Make them on a weekend,
freeze, then toast for warm weekday breakfast on-the-go.
1/2 cup King Arthur Unbleached All-Purpose Flour
1/3 cup yellow cornmeal
1/3 cup Sustagrain barley flakes or rolled oats
1/4 cup brown sugar, firmly packed
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup melted butter
1 teaspoon vanilla extract
1 large egg
1/2 cup milk
1/2 cup blueberries, dried cranberries, or other fruit
1/4 cup chopped pecans, walnuts or almonds
Heat the oven to 375 degrees F. Grease a muffin-top pan, or hamburger
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.
Scoop the batter into the wells of the prepared pan, using a generous 1/4
cup of batter in each. Sprinkle the fruit and nuts evenly over the cakes.
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.
Hands-on time: 13 to 18 min | Baking time: 10 to 12 min | Yield: 6 cakes