I absolutely love breakfast. And lately, I’ve been eating plenty of it. After my 8 day hiatus from working out thanks to the cough, cold, and whatever else was going around, I’ve struggled to get back into my workout routine. But I do it, begrudgingly, telling myself how fabulous I will feel afterward.
And that’s true, until the following morning when I’m ready to eat my arm off.
I made these Blueberry Breakfast Cakes when Jessica first posted them and something went terribly wrong…I had made a Blueberry Cake Slop that over-flowed my 6-ounce ramekins. But seeing as this recipe was adapted from Jess’s Individual Pumpkin Spice Breakfast Cakes, I had to try again. Those babies were out-of-this-world delicious!
Attempt #2 was a success. A huge success (I spread the batter into 3 ramekins vs. 2). And I’m glad I doubled the recipe…but so sad the last of them are now gone. 🙁
Blueberry Breakfast Cakes adapted from How Sweet It Is
1/4 cup butter Smart Balance Light
1/4 cup sugar
1 tsp pure vanilla extract
1/3 cup 0% plain Greek yogurt
1/3 cup whole wheat pastry flour
1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
3/4 cup fresh blueberries
Preheat oven to 350 F.
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in blueberries.
Spray 3 ramekins (6 to 8 ounces each) with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean. Yield: 3 cakes individual breakfast cakes.
Nutrition Information (per cake): 259 calories; 8.7 g. fat; 72 mg. cholesterol; 503 mg. sodium; 39.6 g. carbohydrate; 2.3 g. fiber; 5.7 g. protein
Result: Spongy, light, and absolutely delicious! These were last Saturday’s breakfast while the ‘rents were in town and they received a thumbs up from the whole gang. I lightened these up by omitting the glaze and using fat-free yogurt and Smart Balance Light. I love that the Smart Balance Light cuts out over 50 calories per serving and includes the heart-healthy mono and polyunsaturated fats versus all saturated fat. So good! Plus, the reheat well in the microwave! Enjoy! 😀[/print_this]
Taking this week off from the kitchen lasted through yesterday afternoon. I came home to this sight:
It came down to workout or bake with over-ripe bananas before teaching. The bananas won, but I made the promise to myself to workout today, Friday, Saturday, and Sunday in order to get in my 5 workouts for the week.
Don’t you want to know what I made with those over-ripe bananas?
Too bad! You must wait! 😀 But bananas and chocolate are involved. 😉
Question: Do you eat over or under-ripe bananas? And what do you do with really over-ripe ones? 😉
Doesn’t it feel like today should be Friday? Ugh…