Banana-Toffee Coffee Cakes

• 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
• 1/2 cup NESTLE TOLL HOUSE Premier White Chocolate Morsels
• 2 tablespoons whipping cream

1. Preheat oven to 400u0b0. 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 400u0b0 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.

muffin pan, spray, bisquick original all, domino, mashed ripe banana, milk, egg, collection, white chocolate, whipping cream

Taken from www.myrecipes.com/recipe/banana-toffee-coffee-cakes (may not work)