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.

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Rye and Oat Breakfast Muffin Cake

Course: Breakfast

Ingredients

  • 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)

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl combine rye flour, oats, baking powder, salt, and cinnamon.
  3. In a small bowl beat eggs. Add honey and mix well to combine. Add milk, vanilla, and melted butter and mix until combined.
  4. 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.
  5. 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.

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