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
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!
In the early 1980s Howard Johnsons used to make Corn Toasties that were sold in the freezer section. They were great, toasted in the toaster.
They should. Just take your regular blueberry muffin recipe and maybe reduce the amount because regular muffins are larger. Use the same temperature and bake for maybe 10 - 12 minutes.