Yes, it’s possible for you to pull off baked goods on busy mornings!
With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes.
Stir the yogurt mixture into the flour mixture just until combined.
Combine orange juice and preserves in a small bowl.
(Refrigerate the batter and filling in separate airtight containers for up to 3 days.
For single servings, see Tips.)
To serve, preheat oven to 375 degrees F. Coat six 6-oz.
custard cups or ramekins with cooking spray.
Set in a shallow baking pan.
Spoon 1/3 cup of the batter into each prepared cup.
Bake until the edges are firm but the centers are still slightly doughy, 10 to 12 minutes.
Spoon the filling onto the center of the cakes and sprinkle with almonds.
Bake until a toothpick comes out clean, about 9 minutes more.
Cool on a wire rack for 10 minutes.
Combine strawberries and the remaining 1/3 cup yogurt in a small bowl; spoon onto the warm cakes.
Tips
Equipment: 6-oz.
filling and 1 1/2 tsp.
Serve with 1 Tbsp.
Sugar Substitute: We do not recommend a sugar sub for this recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
