Breakfast Recipes – Baked Goods
Luscious Lemon Coffee Cake
lemon cake mix, 2T cinnamon, 1C sour cream, 1/4C water, 4 large eggs, 2T brown sugar, 1C chopped nuts, 1/3C oil, 1/4C sugar
Preheat oven to 350 degrees; spray bundt or tube pan with PAM.
Filling mix – Combine 2T of the cake mix with the brown sugar, cinnamon and nuts; set aside.
Place remaining items into a large bowl and mix for approx 3 minutes. Pour 1/2 the batter into the pan. Sprinkle the filling mix evenly over batter. Pour the rest of the batter over the top. Bake for 50-55 minutes, or until done. Let cool 10 minutes then remove from pan. Sprinkle confectionary sugar lightly over slices to serve.
NOTE – You can use any flavor cake mix you want, obviously changing the name to what that flavor is…enjoy!
1/2C butter, 1C sugar, 1 egg, 1C applesauce, 1-1/2t cinnamon, 1t allspice, 1/2t cloves, 2C flour, 1t b soda, 1/2C chopped nuts (optional)
Preheat over to 350 degrees. Cream butter and sugar; add egg and mix well. Stir in applesauce and spices. In small bowl mix dry ingredients. Add to wet mixture just until mixed. Stir in nuts. Bake in a non’stick muffin pan for 8-10 minutes.
Buttermilk Spice Muffins
1C sugar, 3 eggs, 2t B soda, 1/2t cinnamon, 1/2C butter, 2-1/2C flour, 1t nutmeg, 1/4C buttermilk
Topping – 1/2C sugar, 1C chopped nuts, 1/2t both cinnamon and nutmeg
Preheat oven to 375 degrees. Blend sugar and butter; add eggs and mix well. Mix dry ingredients together and add this and the buttermilk to the egg mixture. Mix on low until smooth. Mix topping items. Fill non-stick muffin pan cups 3/4 full, and sprinkle topping evenly over tops. Bake 20-25 minutes.
NOTE – My exercise trainer says these taste just like Snickerdoodles!