#LunchWithLex: Apple Cinnamon Stuffed Snack Cake

On the slick, I’m a huge culinary enthusiast. I love to be in the kitchen. One would think that because I have so much going on that there’s no time for eating well. Well let me tell you! There’s always time for food and what better way to treat yourself, treat yourself well and have an incredible experience with food than by getting into the kitchen and creating  something for yourself?

As a freelance writer, I spend a lot of time puttering around the kitchen and stuffing my face in between writing. This year, I’ve been pretty conscious about making better choices with food. I’ve been working with processed foods a lot less and focusing on natural ingredients. Truth be told, I’ve never felt better. Cutting the crap from my diet has allowed me to get the vitamins and nutrients that I need instead of just filling up on empty calories.

This week, I decided to start off small and put together a quick and tasty snack that works to stave off the mid-day munchies or for breakfast with some greek yogurt.

applecinnamonsnackcake-thevagrinda.jpg

Lex’s Apple Cinnamon Snack Cake

Ingredients:
Yields: 6 Servings

1 cup Krusteaz Fat Free Buttermilk Pancake Mix
1 oz Lactaid/Milk/Water
1 Apple of choice
Handful of dried Cranberries, Raisins or Craisins
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tbsp Sugar, white/brown
.5fl oz Water

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix Krusteaz Pancake Mix with milk or water well. Set to the side.
  3. Cut apple into small chunks and place in small mixing bowl with cranberries, raisins or craisins.
  4. Sprinkle cinnamon, sugar and nutmeg over apple mixture. Mix well with hands.
  5. Pour water over mixture and place in microwave for 2-3 minutes, stirring frequently. You want to wind up with tender apples and a sort of cinnamon syrup at the bottom of the bowl.
  6. Grease muffin pan and fill each cup up halfway with pancake batter.
  7. Spoon the warm apple mixture into each cup and cover with remaining pancake batter.
  8. Swirl remaining cinnamon syrup over the top of each cup.
  9. Place in oven and bake for 20-30 minutes, or until the tops are golden brown.
  10. Remove from oven and let cool or enjoy warm.

They will come out looking a bit like muffins but are just as fluffy as your favorite pancakes. Garnish them with a drizzle of honey and some powdered sugar like me or try some different toppings. And since they are so light, don’t feel guilty about layering them with a dollop of whipped cream in the middle and enjoying a double-decker snack cake. Enjoy!

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