Why is breakfast the most exciting meal of the day for me? Why do I always check out breakfast recipes before any other category on every single recipe site/blog/magazine I ever read? Why can’t I get over my obsession with trying every variety of pancake, egg dish, and breakfast food on the planet?
I don’t know, but until I am cured of this crazy breakfast thing I have going on I’ll be coming up with fun breakfast recipes to share here with y’all.
This recipe was born out of a desire for a muffin when I have no muffin tins. For years I had wanted to get a new muffin tin, preferably cast-iron, but could never financially legitimize that decision. So when we moved across the the country and packed everything we owned into a small trailer and the back of our minivan, I was forced to get rid of nearly half of what we owned.
And so I said adios to my weird blue silicon muffin tin (which always, always stuck by the way). I still haven’t replaced that muffin tin, but sometimes you just need to make some muffins, which is where the cake comes in. I simply bake the recipe in a 9×13″ pan for an extra 5-10 minutes and voila muffin cake.
Rye and Oat Breakfast Muffin Cake
- 3 cups rye flour
- 3 cups rolled oats
- 1 1⁄2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 4 large eggs
- 2 cups milk
- 8 tablespoons melted butter
- 1⁄2 cup liquid honey
- 1 teaspoon vanilla extract
- 1⁄2 cup raisins (optional)
- 1⁄2 cup chopped nuts (optional)
- Preheat oven to 400 degrees.
- In a medium bowl combine rye flour, oats, baking powder, salt, and cinnamon.
- In a small bowl beat eggs. Add honey and mix well to combine. Add milk, vanilla, and melted butter and mix until combined.
- Pour wet ingredients into dry and stir until just combined. Pour batter into buttered 9×13″ pan. Alternatively, spoon into greased or papered muffin tins.
- Bake cake for 25-30 minutes or until a toothpick comes out clean. If baking muffins bake for 20 minutes or until a toothpick comes out clean.