3 breakfast desserts ideas

Breakfast desserts ideas

3 cakes for breakfast: Rice Crispy Rice Muffins, Two-Tone Eggless Plumcakes and Whole-wheat Mini Plumcakes! Today let's make 3 cakes together that are perfect for breakfast or snack. They are super easy and fluffy, perfect for dunking in cappuccino or hot milk.

3 ideas for all tastes, even without eggs for those who cannot eat them or need to decrease their consumption. 3 super soft cakes perfect to prepare on the weekend for the whole week: in fact, we can store them in a tightly sealed plastic bag and they will stay as they were just made.

Let's see together now how to prepare them!

PUFFED RICE MUFFINS:

3 breakfast desserts ideas

1. First, in a large bowl we break the eggs and with a whisk we start whipping them. They should become light and frothy.
2. We now combine the sugar and oil, continuing to mix with the whisk. We must obtain a very frothy mixture.
3. We add the milk and the teaspoon of vanilla extract. We can also use vanillin or vanilla flavoring.
4. Finally we add the flour, cornstarch and baking powder a little at a time. We continue to mix with the beaters.
5. We divide the mixture into two halves and add 2 tablespoons of cocoa to one. We mix well with the whips.
6. We combine in the cocoa half the white puffed rice. We mix well with a spoon.
7. Instead to the white half of dough we add the cocoa puffed rice. We mix well with a spoon.
8. We take a muffin pan with 12 paper cups and pour our doughs, 6 white and 6 cocoa. We decorate the surface with puffed rice.
9. We bake the muffins in a ventilated oven at 180° for 20 minutes or in a static oven at 170° for 20 minutes. Once ready, let them cool completely before serving!

They will keep in a plastic bag for 4-5 days.

EGGLESS PLUMCAKE:

3 breakfast desserts ideas

1. In a bowl, we combine the flour and sugar. We mix the ingredients well with the help of a fork.
2. We add the white yogurt (either vegetable or cow's milk yogurt is fine) and mix until it forms a sandy mixture.
3. Finally, we add the oil, the zest of an untreated lemon and the milk a little at a time, until a smooth and not too liquid dough is formed.
4. Once a fairly firm dough is obtained, we add the sachet of baking powder.
5. We divide the mixture into two equal parts. In one part we add the cocoa and mix well.
6. We oil and flour a plumcake mold (27 cm wide), pour the white mixture into one half and the cocoa mixture into the other.
7. We decorate the white part with chocolate chips and the cocoa part with white sprinkles.
8. We bake at 180° for 35-40 minutes in a fan oven or in a 190° static oven for the same time. Let it cool completely before taking it out of the mold.

MINI WHOLE WHEAT POUND CAKE:

3 breakfast desserts ideas

1. First we break the eggs in a bowl, add the brown sugar and mix well.
2. We add the yogurt, seed oil and mix.
3. We now combine the whole wheat flour and 0 flour. We mix well again with a fork or electric whisk. Finally, we add the baking powder and vanillin.
4. We take a mini plumcake mold and pour two tablespoons per mold.
5. We decorate with granulated sugar and bake in a ventilated oven at 170 degrees for about 20 minutes or in a static oven at 180 degrees for the same time.

How to make a healthy breakfast?