These little wholemeal cakes are very easy to make, brushed with brown sugar and melted cinnamon butter. Serve with some clotted cream to accompany a cup of tea. I used a stoneground wholemeal flour for these, which creates a lovely flavour, and a slightly richer, denser texture due to the nature of the wholemeal.
These are best eaten fresh, and still a touch warm from the oven.
Makes 15 cinnamon bites
Preheat your oven to 170C. Grease a tray for your bites (a muffin tin works well, I used silicone square moulds in this instance).
Beat the butter and sugar together with an electric hand whisk until soft. Gradually add the eggs, followed by the cinnamon.
Blend the flour and baking powder together and add to the mix. Slowly add the milk, beating as you go.
Dollop a tablespoon of mixture into each mould, roughly three-quarters full. Bake for 30 minutes, until a metal skewer comes out clean. Leave to cool in their moulds.
In a small saucepan over a low heat, combine the ingredients for the topping. Using a pastry brush, brush each of the cakes with the melted butter and cinnamon mixture, and top with a little clotted cream. These are best eaten on the day of making.