Ingredients with Measurements:
- 1 cup puffed rice cereal
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Special equipment needed:
- Mixing bowl
- Muffin tin
- Cooking spray
1. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the oil, eggs, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the poppy seeds and puffed rice cereal.
6. Spoon the mixture into the muffin tin, filling each cup about 2/3 full.
7. Bake for 15-20 minutes or until a toothpick inserted into the center of a cake comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Makes 6-8 cakes
Per serving (1 cake):
Substitutions for ingredients:
- Puffed rice cereal can be substituted with puffed quinoa or puffed millet.
- All-purpose flour can be substituted with gluten-free flour.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Lemon juice can be substituted with lime juice or orange juice.
- Poppy seeds can be omitted or substituted with chia seeds or sesame seeds.
- Add 1/2 cup of fresh blueberries or raspberries to the batter for a fruity twist.
- Substitute the lemon zest with orange zest for a different citrus flavor.
- Drizzle the cakes with a lemon glaze made with powdered sugar and lemon juice.
Tips and tricks:
- Make sure to grease the muffin tin well to prevent the cakes from sticking.
- Use a toothpick to check if the cakes are done. If it comes out clean, they are ready.
- Let the cakes cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Store the cakes in an airtight container at room temperature for up to 3 days.
Microwave the cakes for 10-15 seconds or until warm.
Serve the cakes on a plate or platter with a dusting of powdered sugar and a slice of lemon.
Garnish the cakes with fresh berries, whipped cream, or a sprinkle of poppy seeds.
Pair the cakes with a cup of hot tea or coffee for a delicious breakfast or snack.
Suggested side dishes:
Serve the cakes with a side of fresh fruit or yogurt for a balanced meal.
- If the cakes are too dry, add a tablespoon of milk to the batter.
- If the cakes are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cakes in an airtight container to prevent contamination.
Puffed rice cereal was invented in the early 1900s by Alexander P. Anderson. It became popular as a breakfast cereal and snack food in the United States.
The Lemon Poppyseed Puffed Rice Cakes are sweet, tangy, and nutty with a crunchy texture from the puffed rice and poppy seeds.
Serve the Lemon Poppyseed Puffed Rice Cakes for breakfast, brunch, or as a snack. They are perfect for on-the-go or as a dessert.
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