Wheaty banana muffins
Classic banana muffins have been given a local twist by adding a well known national breakfast cereal to the mix.
- 45 mins cooking
- Makes 12 Item
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Ingredients
Wheaty banana muffins
- 1 banana
- 1 tablespoon lemon juice
- 1 1/2 cup 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 gram butter, melted
- 1 egg, beaten lightly
- 1 tablespoon honey
- 2 teaspoon milk
- 1/2 cup icing sugar
Method
Wheaty banana muffins
- 1Preheat oven to 180°C/350°F. Line a 12-hole (1/3-cup/80ml) muffin pan with paper cases.
- 2Thickly slice banana; combine with juice in a medium bowl.
- 3Sift 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.
- 4Bake muffins for about 25 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
- 5Make honey icing; stir honey and milk in a small saucepan over low heat until combined. Remove from heat; gradually stir in sifted icing sugar.
- 6Spoon icing over cold muffins; stand until set.
Notes
You will need 2 large (460g) overripe bananas to make 1 cup mashed banana.
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