Granola is big in these little
cakes, adding a variety of
whole grains and nuts for a
hearty texture.
Makes
2
Total Time
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Ingredients
FOR THE CAKES—
FOR THE ICING—
Test Kitchen Approved
If you don’t
have granola in the house, or
would just rather avoid the
extra sugar and calories associated
with it, old-fashioned
rolled or quick-cooking oats
will work just fine.
Instructions
Preheat oven to 350°; coat a muffin pan with nonstick spray.
Whisk flour, baking soda, cinnamon, and salt together in a small bowl.
Mix both sugars, yogurt, oil, vanilla, and egg white together in a large bowl; stir in dry ingredients and granola until blended. Scoop 1/4 cup batter into each of 6 muffin cups and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cakes in the pan 5 minutes, then remove from pan and transfer to a rack to cool completely.
Process cottage cheese, honey, and lemon juice in a mini food processor or blender until smooth. Spoon over 2 cakes. Wrap and freeze remainder.
Serve cakes with fresh fruit.
Add granola to the batter and stir just to combine. Overmixing makes cakes tough and chewy.
Bake the cakes until a toothpick inserted in the center comes out clean. Do not overbake.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cake
Calories: 197
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 151mg 6%
% Daily Value*
Carbs 38g 12%
Fiber 1g 4%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
