Keep some of the walnuts in reserve to use as decoration on top of the muffins, and roast the rest. Cut the cheese and banana into 1 cm dice. Return the egg and margarine at room temperature. Sift the pancake mix.
Put the margarine in a bowl, add the sugar and cream. Add the yogurt, and mix well until it's the consistency of mayonnaise.
Beat the egg and add it to the Step 3 bowl little by little. Add the Parmesan cheese and vanilla essence too. Sift the pancake mix into the bowl.
Stir the batter up from the bottom using a rubber spatula. Just before the batter is no longer floury, add the cheese, banana and walnuts.
Pour the batter into muffin cups, and top with the reserved walnuts and grated cheese. Bake in a preheated 180°C oven for 20 to 30 minutes.
Cool on a rack. When the muffins have cooled down, wrap in plastic cling film to prevent from drying out.
Story Behind this Recipe
These muffins contain camembert cheese, which goes well with bananas. I created a recipe that could be made easily using pancake mix. I substituted yogurt for half the margarine to enhance the flavor of the cheese and to make the muffins lighter. The fragrance as it bakes is lovely too.
Brown sugar makes these muffins really tasty. Sprinkle the cut up banana pieces with lemon juice to stop them from discoloring. Don't over-mix the muffin batter or it won't rise very well. You can keep the muffins for 4 days at room temperature. Microwave for 20 seconds per muffin to warm them up.