Breakfast Mini Cakes

I have been having trouble eating my oats in the morning because it is just too hot, so I have invented a ‘mini cake’ that incorporates most of the things I would like to have in my morning oats. The reason I have called them ‘Mini cakes’ and not ‘Muffins’ is because I can’t get these to rise like Muffins, so next week it will be trial 3!

I have done this recipe before and you can find my first recipe here, I decided to change a couple of things this time round so call this recipe trial 2. I had mentioned the a problem with this recipe and I thought it was because I used wholemeal flour and not self raising flour, but this time I used the right flour but they are still not raising as much as I would expect them to. Next week I will continue to tweak this recipe and try and get these lighter I think the reason they don’t raise is because the ingredients are heavy. I think if I change the consistency of the wholemeal flour to the oats then I would get a different result. That said, my point of making these ‘muffins’ is not to get the perfect muffin but the perfect amount of nutrition for breakfast.

For 12 muffins you will need:

1 cup of oats

1 cup of self raising wholemeal flour

1 tsp of baking powder

2 tablespoons of coconut oil (or 1 tbspoon of butter. Might work with olive oil too – but Ive never tried it)

2 tbsps of chia seeds (optional – read why I love chia seeds)

2 tbsps of grounded flaxseed (optional)

2 egg whites

1 small tub (150g) of plain natural yogurt

100g of raisins, chop them up into chunks

3 tsps of grounded cardamon ( I grind my own from the seeds – smells amazing!)

2-3 tbsps of honey

Pinch of salt

1 tbsp of lemon rind finely chopped

1 tbsp of orange rind finely chopped

1 tbsp of lemon juice.

1/2 cup of water (or more to moisten if necessary)

Tbsp = tablespoon

tsp = teaspoon

Preheat your oven at 180 degree Celsius.

Start by mixing your coconut oil, oats,self raising wholemeal flour and baking powder. Then add the egg whites, and yogurt and mix. (Add chai seeds and flaxseed now if you like) Add the raisins, cardamon, salt, lemon and orange rind, lemon juice, and keep on mixing.  Add honey to sweeten, I didn’t measure this exactly, I went on taste, so mix it in and taste the batter. Keep in mind that raisin also add sweetness. The mixture may be dry because oats absorb fluid so add water to make this a batter. If you overdo it just add more oats.

Bake at 180 degrees Celsius for 30-35 minutes. Try not to open oven for the first 25 minutes so they rise a little.

This mini cake is dense and heavy, so when the time is up, poke it with a knife and see if it comes out clean. I usually have to judge mine on the softness, if they are too soft they aren’t ready. Sometimes the knife comes out dirty but this is just the moisture from the yogurt so I take them out and rest them and test them again before baking them for another 5 minutes if I think it is necessary. You can see from my image that the inside is not dry. I prefer not to overcook so I leave them like this for moisture. I guess it is a matter of taste.

Stay posted. I will continue to update and improve this recipe! Sorry it isn’t perfect yet!

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