Breakfast

Whole Wheat Corn Toaster Cakes is for Breakfast.

Whole Wheat Corn Toaster Cakes takes 10 minutes to prepare.

Whole Wheat Corn Toaster Cakes takes 20 minutes to cook.

Whole Wheat Corn Toaster Cakes makes 12 servings.

The ingredients for Whole Wheat Corn Toaster Cakes are:

.75 cup King Arthur 100% Unbleached White Whole Wheat Flour
1 cup Yellow Cornmeal
3 tsp Baking Powder
.5 tsp Salt
.33 cup Granulated Sugar
3 tbsp Honey
8 oz Kroger whole milk vitamin D
1 large Egg, fresh, whole, raw
.25 cup Canola Oil

Here is how you make Whole Wheat Corn Toaster Cakes:

Preheat oven to 375˚F. Grease the insides of muffin top pan.3. In small bowl combine dry ingredients and set aside.4. In 3 quart bowl whisk milk with honey to dissolve. Add in egg and oil. Stir in dry ingredients and mix until just combined.5. Pour a scant 1/4 cup of batter into each well of the pan. Smooth tops slightly. Bake for 10-12 minutes until the outer edge of cakes are a dark golden brown. Remove from pan(s) and let cool slightly on wire racks.6. If freezing, let cakes cool completely. Place a piece of parchment between each cake before stacking. Wrap well.Serving Size: 1 topNumber of Servings: 12Recipe submitted by SparkPeople user MLAMEIRAS.

The nutritional information for Whole Wheat Corn Toaster Cakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 158.0

• Total Fat: 6.1 g
• Cholesterol: 18.4 mg
• Sodium: 238.5 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 1.5 g
• Protein: 3.0 g