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This is a real NY and surrounding area treat that is hard to find nowadays. It costs about $4 for each pack of 4 when you can find them. This recipe makes 12 for a fraction of the price. The muffin top pans can be used for many other things, and will pay for themselves very quickly, as these breakfast cakes are delicious, and you will be making them often!
Some people toast them. They are the perfect size for a 2 or 4-slice toaster. I microwave them for a few seconds, or eat them at room temperature. Enjoy with butter, jam or as is.
These can be frozen if cooled completely and wrapped well with wax or parchment paper separating the cakes.
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: 12 cakes
Source: Facebook cooking group
Ingredients:
Steps:
Thank you for the recipe! I love these, and you are correct; they can be difficult to find. There was a bakery in Cleveland called Hough Bakery that always had them but they closed long ago.
Glad you can use it. I was happy to find it, too!
I used to order these at IHOP back in 70's.
Also love your canister I have same one same color
When I was a child, living in Westchester County in NY, we would have those corn muffins from time to time and I loved them. They were especially good spread with butter, then grilled with the butter side down in the skillet until toasted and served with jam or jelly.
