It seems that I spoke too soon when I said Richmond was beginning to smell like spring. It has been cold the past few days. It is all relative because when I lived in Canada, cold meant it was lower than -10 celsius. The temperature has been living around 0 to -2 celsius these days. The Canadian in me is appalled that this is now what I consider to be really cold!
This past weekend, I wanted to make something quick, warm, and tasty for breakfast. A few years ago, I came across a recipe on Food52 for these Salvadorian Breakfast Cakes. You made them in a muffin tin yet each one had the same amount of calories as a full on slice of cake.
I made the original recipe once and it came out really greasy and it didn’t sit well in my system. I sat back and thought that these could be made into a healthier version while still retaining the yumminess aspect that the original recipe promised.
One of the things I love about this recipe is that they are naturally gluten free. These little cakes are super spongey and delicious when they are just out of the oven. They can and will keep in the fridge for several days, I would suggest warming them up prior to eating them.Print
Salvadorian Breakfast Cakes
- Yield: 12 Cakes 1x
- Category: Breakfast
- 1/2 Cup Brown Rice Flour
- 1/2 Cup White Rice Flour
- 4 TBSP Butter (Softened)
- 1/2 Cup Parmesan Cheese
- 1 Cup Greek Yogurt (I use plain but you can use vanilla if you wish)
- 1/2 Cup Sugar
- 3 Eggs
- Sesame Seeds (To top)
- 1 TSP Baking Soda
- Preheat oven to 350F.
- Cream your butter and sugar in a standing mixer. Scrap the sides of your bowl to make sure everything mixes well.
- Add eggs one at a time until each is fully incorporated and mixture is smooth.
- Add your flour, cheese, yogurt, and baking soda. Mix until smooth.
- Put in the oven and bake for 20-23 minutes. Until they look a nice light gold color on the top.
- Remove from oven and place muffin tins on wire racks, allow to cool a bit before removing. Serve immediately thereafter.