Homemade rain cakes: simple, fluffy and very tasty recipe

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is rain cakes. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Homemade rain cakes

Rain cookie, whether in the morning or in the afternoon, is always a great option. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

2 eggs
2 tablespoons oil
2 cups wheat flour
1 cup milk
1 tablespoon baking powder
1 pinch salt
Sugar and cinnamon for sprinkling

Directions:

First, preheat the oven to 356 °F (180 °C) and grease a mold with cavities, preferably made of silicone, using oil or butter.

Then, in a bowl, beat the eggs with a fork or whisk until they become slightly foamy. Next, add the sugar, milk, and oil, mixing well until the texture is smooth.

After that, gradually incorporate the flour, stirring constantly with a spoon or whisk to prevent lumps. Right after, add the baking powder and mix gently to maintain the lightness of the batter.

Later, distribute the batter into the mold’s cavities using a spoon, making sure to leave some space for the muffins to rise.

Finally, bake for about 20 minutes or until golden brown and firm. To finish, remove them from the oven and let them cool slightly before unmolding.

Lastly, sprinkle with sugar and cinnamon to taste. Serve immediately or store in a sealed container for up to two days.