Sicilian Sunrise Cakes
Prep time: 
Cook time: 
Total time: 
Yield: About 10 jumbo-sized muffins
  • 1 cup (115 g) whole wheat pastry flour
  • 1 cup (140 g) yellow cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) Fiori di Sicilia-Inspired Syrup
  • ½ cup (120 ml) pistachio oil or extra-virgin olive oil
  • 2 large eggs
  • ¾ cup (180 ml) milk (I used 1%)
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 400F; line 10 wells in a jumbo-sized muffin tray with paper liners (or butter and flour the wells).
  2. Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. Whisk together the Fiori di Sicilia-Inspired Syrup and oil in a large bowl; whisk in the eggs, and then the milk and vanilla.
  4. Pour the dry ingredients into the wet all at once, and stir until just combined, being careful not to over-mix.
  5. Pour the batter into the prepared muffin tray and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 to 25 minutes.
Other Sized Muffins or Loaves: You could also bake these in a regular-sized muffin tray, mini muffin tray, or loaf pans; if you do so, be sure to adjust the cooking time accordingly.
Recipe by An Edible Mosaicâ„¢ at