Wheaty banana muffins
Classic banana muffins have been given a local twist by adding a well known national breakfast cereal to the mix.
Ingredients
Wheaty banana muffins
- 1 banana
- 1 tbsp lemon juice
- 1 1/2 cups self-raising flour
- 1/2 cup firmly packed brown sugar
- 1 cup crushed weet-bix
- 1 cup (280g) mashed banana
- 1/2 cup buttermilk
- 80 g butter, melted
- 1 egg, beaten lightly
- 1 tbsp honey
- 2 tsp milk
- 1/2 cup icing sugar
Steps
Wheaty banana muffins
- Preheat oven to 180°C/350°F. Line a 12-hole (1/3-cup/80ml) muffin pan with paper cases.
- Thickly slice banana; combine with juice in a medium bowl.
- Sift flour and sugar into a large bowl; stir in Weet-Bix and mashed banana. Add buttermilk, butter and egg; stir until mixture is just combined. Spoon mixture into paper cases; top with banana slices.
- Bake muffins for about 25 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
- Make honey icing; stir honey and milk in a small saucepan over low heat until combined. Remove from heat; gradually stir in sifted icing sugar.
- Spoon icing over cold muffins; stand until set.