Milo-glazed doughnuts with crunchy Cornflake topping

Pre heat the oven to 180°C and grease mini doughnut trays (moulds with a 5cm diameter) with some cooking spray.

Combine all of the doughnut ingredients and whisk until smooth.

Divide the mixture between the doughnut trays and bake until firm and cooked through, 5-8 mins.

Allow to cool in the tins for 5 mins before transferring to a cooling rack.

For the glaze, combine the Milo, butter and milk in a small saucepan over medium heat.

Whisk until the butter has melted and the mixture is smooth.

Dip the tops of each doughnut into the glaze, allow the excess to drip off and sprinkle some corn flakes on top.

Set aside to firm up on a cooling rack, 30 mins.

TIP: The almond butter can easily be replaced with sunflower oil or melted butter, if preferred.