So I was craving cinnamon buns. Sue me 🙂
This thing is dreamily soft, moist, and cinnamon-filled. The oats make it totally breakfast-worthy, with all their fibre and healthy carbohydrates. Egg adds protein to keep you satisfied, while yoghurt provides calcium and extra protein.
Serve this with a drizzle of unsweetened yoghurt for the ‘frosting’, and you’re sorted.
I found the cutest mini cake tin at my local K-mart, for only $2! If you don’t have one of these, try baking this in a texas muffin tin with a nicely big liner.
Serves 1
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
– 1 egg
– 1/4 cup unsweetened yoghurt
– 1/4 cup milk
– 1/3 cup quick-cooking rolled oats
– 1 teaspoon psyllium husks
– 1/2-1 Tablespoon dextrose, as desired
– 1/2 teaspoon vanilla essence
– 1/2 teaspoon baking powder
– 1 scant teaspoon cinnamon
– splash of water
– yoghurt, to serve (optional)
Method:
1. Preheat your oven to 180 degrees Celsius. Line a mini springform cake tin with baking paper.
2. Mix together all ingredients (except cinnamon/ water) in a bowl. Pour into the tin. Mix together the cinnamon and water and swirl into the batter.
3. Bake in the oven for 15 minutes, or until an inserted skewer emerges clean. Let cool slightly before eating, drizzled with yoghurt if desired. Enjoy! 🙂
