Cake for breakfast? My mother's so disappointed.
Don't worry, Mom. It's a healthy breakfast cake! I promise!
Sure, it looks like a muffin, but it definitely taste like cake with a slightly custard-y texture.
The way I figured it, this breakfast custard cake thing has about 24g of carbohydrates. Given what a normal piece of cake would be, that's not too shabby. Plus, it's good for you since it's made out of oat bran, little sugar, and no artificial flavors, colors, preservatives, etc. With this and a glass of milk, I only insulin for 34 grams of carbs (which for me is 2.2 units of insulin).
Vanilla Breakfast Cake
Ingredients1/3 c oat bran
2 tbsp unsweetened applesauce
3 tbsp milk
1 large egg
1/4 tsp baking powder
1 - 1 1/2 tsp vanilla extract
1 1/2 tsp sweetener of your choice (Brown sugar adds a nice flavor, but I usually opt for the truvia!)
pinch of salt
Method1. Preheat oven to 350 degrees and grease a small ramekin.
2. In a small bowl, whisk the egg.
3. Whisk in applesauce, vanilla, and milk.
4. Mix in oat bran, sweetener, salt and baking powder until just combined.
5. Pour into well-greased baking dish, spread evenly, and bake for 32-36min, until a toothpick comes out almost clean.
6. Slide a knife around the edge and flip out onto a plate.
For interesting variations, you can replace the applesauce with pureed pumpkin and add the usual pumpkin pie spices. Or you can stick to the original recipe, but add a tablespoon of cocoa powder.