lemon poppy seed breakfast cake
This recipe was sent to me from I don't know where!! It fell out of a magazine and on to the floor. My granddaughters and I made it today to freeze ahead for breakfast on the run. The taste test was a hit!! We will be trying it again with different flavored yogurt. One suggestion was Coconut Cream with spredded coconut.
prep time
20 Min
cook time
25 Min
method
---
yield
9 serving(s)
Ingredients
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup bran cereal, all-bran, bran buds or bran flakes
- 1/4 cup skim milk
- 2 - egg whites
- 3 tablespoons vegetable oil
- 1 cup low fat lemon yogurt
- 1 tablespoon lemon zest, grated
- 1 teaspoon powder sugar
How To Make lemon poppy seed breakfast cake
-
Step 1Stir together, flour, sugar, baking powder, soda, salt and poppy seeds.
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Step 2In large mixing bowl, combine cereal, milk, egg whites,oil lemon zest and yogurt. Let stand about 5 minutes or until cereal softens. Add flour mixture stirring only until combined. Spread evenly in 8x8x2 inch pan coated with cooking spray.
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Step 3Bake at 350 for about 25 minutes or until wood pick inserted in center comes out clean. Cool and dust with powdered sugar before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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