Recipe Index

Ingredients

• 1/3 cup of light brown sugar
• 1/3 cup of melted butter
• 2 teaspoon of cinnamon
• 1/2 cup of whole milk
• 1 teaspoon of baking powder
• 1 cup of all-purpose flour
• 1/4 teaspoon of salt
• 1/3 cup of sugar
• 1 teaspoon of cinnamon

Method

1. Mix the light brown sugar, melted butter, first measure of cinnamon and the whole milk in a bowl until completely combined.
2. Stir in the flour, salt and baking powder until a thick batter forms with no dry pockets.
3. Wipe the egg mould cups with a paper towel lightly coated in cooking oil so the bites release cleanly.
4. Spoon the batter evenly into the mould cups until almost full, leaving a little room for the bites to rise.
5. Cover the moulds with foil, stack them on the trivet, and lower them into the cooker over a cup of water.
6. Seal the lid and pressure cook on high for 11 minutes, then allow 10 minutes of natural release before venting the rest.
7. Pop the cooked bites out of the moulds onto a plate.
8. Mix the sugar and second measure of cinnamon in a bowl and toss each warm bite through the mixture until fully coated.

Prep: 5 min · Cook: 25 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data