Cheesy Pancake Bakes

'Cinna-bun' Muffins
Makes 12
Hands-on time: 15 minutes
Hands-off time: 20 minutes
INGREDIENTS
1½ cups (343g) melted margarine
1 cup (300g) mashed banana
1 cup Alpro Oat Milk, plus 2 tablespoons
2 cups (226g) self-raising flour
1 cup (180g) brown sugar
1 tsp vanilla essence
1½ tsp ground cinnamon
1 cup roughly chopped pecan nuts
1 cup (121g) icing sugar
METHOD
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Preheat the oven to 180°C and line a 12-hole muffin tray with cupcake liners.
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In a large bowl, whisk together 1 cup of melted margarine with the mashed banana and 1 cup of Alpro Oat Milk until combined.
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Sieve the flour in and add half of the brown sugar to the banana mixture. Stir until well combined and set aside.
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In a smaller bowl, combine vanilla essence, the remaining sugar and ½ cup of margarine with the vanilla essence, cinnamon and pecan nuts. Gently fold ⅔ of the pecan mixture into the muffin batter, creating swirls of cinnamon in the batter.
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Divide the batter evenly into the muffin tray holes. Top each ‘muffin’ with the remaining pecan mixture.
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Bake for 22-25 minutes or until the top springs back when lightly pressed. Remove from the oven and allow to cool slightly before transferring to a wire rack.
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Whisk the remaining 2 tablespoons of oat milk and the icing sugar together until smooth. Drizzle over the top of the muffins.
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Serve at teatime and ENJOY!
Planning to try this?
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