KAYA PANCAKE MUFFIN

I had half a botlle of kaya (coconut jam) left after making my Heart Shaped Kaya Rolls  . At first, I thought of  preparing  a pancake stuffed with kaya but changed my mind and chose Kaya Pancake Muffin instead.

Kaya Pancake Muffin is much quicker and importantly less messy and save your time.  Just imagine, frying the pancake,  stuffing then roll them up one by one.

These are versatile, on the go and delicious meals.  There are  ways to fill up these muffin  with sweet or savory stuffing. Pancake don't have to be sweet.  You can also make incredible meals with savory pancake too.   Just omit the sugar if you opt for  savory stuffing like cooked  shredded chicken, turkey, bacon or even mushroom, spinach or garbanzo beans..   Vary your fillings with  blueberry, apple, fruit pie filling,  nutella, chocolate, peanut butter instead of kaya.

Make it lactose free by using soy or coconut milk in place of milk. Go eggless by adding 1/4 cup yogurt or 1/3 cup of apple sauce instead of an egg.

KAYA PANCAKE MUFFIN
Yield  :  10

1  cup plain flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3 tablespoon sugar
1 1/2 cup milk
3 tablespoon butter
1/4 tsp salt
1 egg
1 banana  or 1 egg
5 tablespoon  kaya

DIRECTIONS

Heat milk and butter in a saucepan until butter melted.  Cool until warm.

Whisk together flour, baking powder, soda, salt and sugar.

Lightly beat an egg, add in banana, stir well.

Add in milk mixture and egg mixture to the dry ingredients, stir until well blended.

Preheat oven @  180 C and  generously grease muffin pan.

Half filled muffin pan with batter, spoon   1/2 tablespoon of kaya on top of the batter.

Cover kaya  with additional batter until almost full.

Bake  for 20-25 minutes or until a skewer inserted comes out clean.

After  10  minutes, run the knife along the edges to release from pan.  Transfer onto rack to cool/

Similar recipes you might be interested:

Vegan Banana Pancake

Moist Banana Muffin

Carrot Apple Muffins

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