Banana-Toffee Coffee Cakes

Recipe from Southern Living

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Ingredients

  • 1 (12-muffin cup) DUPONT TEFLON NON-STICK muffin pan
  • All Natural PAM Original Cooking Spray
  • 2 cups BISQUICK Original All-Purpose Baking Mix
  • 1/3 cup DOMINO Granulated Sugar
  • 1 cup mashed ripe banana (about 2 large)
  • 2/3 cup milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon McCORMICK Gourmet Collection Ground Allspice
  • Streusel Topping
  • 1/2 cup NESTLE TOLL HOUSE Premier White Chocolate Morsels
  • 2 tablespoons whipping cream

Preparation

  1. Preheat oven to 400°. Coat cups of muffin pans with cooking spray.
  2. Stir together baking mix and next 5 ingredients in a medium bowl until blended. Spoon batter evenly into prepared muffin pan; sprinkle batter evenly with Streusel Topping.
  3. Bake at 400° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pan 10 minutes. Gently run a knife around edges, and remove to wire rack to cool completely.
  4. Microwave white chocolate morsels and cream in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stir until smooth. Place wire rack with cakes on a large piece of wax paper. Drizzle white chocolate mixture back and forth over tops of cakes with tines of a fork.
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