A muffin mix becomes dinner when you bake it in a shallow pan, split the cake warm, and pile it with what you have on hand. This turns a pantry staple into something that feels almost like a meal when served with yogurt or topped with a fried egg.

Serves 2. 35 minutes, 8 at the stove.

About 340 calories a serving, 8 g protein, 32 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Mix 1 box of banana nut muffin mix, 1 large egg, 2 tablespoons of oil, and a pinch of salt in a bowl until the batter just comes together, then pour it into an 8-inch cake pan or 9-inch pie dish.
2. Bake for 18 to 22 minutes, until a toothpick pushed into the center comes out clean and the top is golden brown.20 min
3. Let the cake cool for 5 minutes in the pan, then turn it out onto a plate. Split it into two pieces while still warm.
4. Divide 1 cup of yogurt between two bowls. Lay one warm cake piece into each bowl, drizzle with 1 tablespoon of honey or jam, and eat at once.

Note Swap the yogurt for creme fraiche or even ice cream if you have it. The leftover cake keeps wrapped at room temperature for a day and can be toasted and buttered for breakfast. Serve alongside a grain if this feels light, or use it to finish a soup or broth-based stew.