Easy Breakfast Cake
Serves: 12.
 
Ingredients
  • 2 cups baking mix (see recipe) (Spooned lightly into the measuring cup without shaking or packing the cup.)
  • ¼ tsp salt
  • ⅓ cup sugar
  • 1 large egg
  • 1 cup skim milk or buttermilk, cold. (To make buttermilk, mix 1 Tbsp white vinegar with enough skim milk to make 1 cup. Let it sit for 20 minutes before use.)
  • One or more of the following “special ingredients”: ½ cup of berries, fruit, mashed or chopped bananas, 2 tsp of your favorite spice, 1 cup of nuts, or 1 tsp grated lemon or orange peel.
Instructions
  1. Preheat oven to 400°F. Grease an 8-inch cake pan.
  2. Whisk the sugar, salt, and baking mix in a mixing bowl until well blended. Add one or more of the “special ingredients.”
  3. Beat the egg with the milk. Add the wet ingredients to the dry ingredients.
  4. Using a fork, gently blend for 15-20 seconds, until all of the flour is just moist. (The batter will be lumpy. This is a good thing.)
  5. Pour the batter into the greased cake pan. Bake 25 minutes until the cake is done in the middle and golden brown on top.
Nutrition Information
Serving size: 1 slice. Sodium: 118 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/easy-breakfast-cake/