Wednesday, 4 July 2012

Banana and Cinnamon Muffins with Strawberries & Cream Cheese Drizzle

Banana and Cinnamon Muffins with Strawberries & Cream Cheese Drizzle

Makes 12 muffins
For the muffins:
  • 225g self-raising flour, sieved
  • 100g light brown sugar
  • 1 ½ tsp ground cinnamon
  • 1 teaspoon baking powder
  • 1 ripe banana, mashed
  • 125ml almond milk
  • 2 eggs, beaten
  • 50g/2oz butter, melted
  • 6 sliced strawberries
For the cream cheese drizzle:
  • 50g cream cheese
  • 50g butter, at room temperature
  • 50g Icing sugar sugar
  • 1/4 teaspoon vanilla
  • 3 tablespoons almond milk

To make the muffins

Preheat the oven to 160°C. Line a muffin tin with paper muffin cases. Combine the flour, sugar, cinnamon and baking powder in a large bowl. In a separate bowl, mix the banana, butter, milk and eggs together until smooth. Pour the wet mixture into the dry mixture and mix together until completely smooth. Spoon into the muffin cases and top with slices of strawberries. Bake for 15 minutes. Let the muffins cool on a cooling rack and then drizzle with the cream cheese icing.

To make the cream cheese drizzle
Whisk together the cream cheese, butter, icing sugar, vanilla, and Unsweetened Almond Breeze almond milk. The icing should be thin enough to drizzle. 

Serve with strawberries for a delicious breakfast treat!



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