Rye and Oat Breakfast Muffin Cake

Source

Ingredients

Display units in Metric

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)

Preheat oven to 400 degrees.

In a medium bowl combine rye flour, oats, baking powder, salt, and cinnamon.

In a small bowl beat eggs. Add honey and mix well to combine. Add milk, vanilla, and melted butter and mix until combined.

Pour wet ingredients into dry and stir until just combined. Pour batter into buttered 9x13" pan. Alternatively, spoon into greased or papered muffin tins.

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.

Preheat oven to 400 degrees.
In a medium bowl combine rye flour, oats, baking powder, salt, and cinnamon.
In a small bowl beat eggs. Add honey and mix well to combine. Add milk, vanilla, and melted butter and mix until combined.
Pour wet ingredients into dry and stir until just combined. Pour batter into buttered 9x13" pan. Alternatively, spoon into greased or papered muffin tins.
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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