Name: Banana honey muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 125 gram butter, at room temperature; 3/4 cup caster sugar, plus 1 cup extra; 2 eggs, at room temperature; 2 1/2 cup self-raising flour; 1 cup milk; 1 teaspoon vanilla essence; 1 teaspoon ground cinnamon; 3/4 cup mashed banana (see notes); 250 gram packet cream cheese, at room temperature; 2 tablespoon icing sugar, plus extra, to dust; 1/3 cup honey

Ingredients

125 gram butter, at room temperature

3/4 cup caster sugar, plus 1 cup extra

2 eggs, at room temperature

2 1/2 cup self-raising flour

1 cup milk

1 teaspoon vanilla essence

1 teaspoon ground cinnamon

3/4 cup mashed banana (see notes)

250 gram packet cream cheese, at room temperature

2 tablespoon icing sugar, plus extra, to dust

1/3 cup honey

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a 6-hole (3/4-cup) texas muffin tray with paper cases.

2.Using a wooden spoon, beat butter and sugar in a bowl until well combined. Whisk in eggs, one by one, until well combined. Add sifted flour. Stir in milk, essence, cinnamon and banana until just combined; don’t over-mix. Divide mixture among prepared cases. Bake for 15 minutes or until a skewer inserted in centre comes out clean. Cool. Cut tops off muffins.

3.Using an electric mixer, beat cream cheese and icing sugar in a bowl until light and creamy. Spread over muffin bases. Drizzle dusted with extra icing sugar.

makes 6 You’ll need about 2 overripe bananas for this recipe. You can freeze unfilled muffins for up to 3 months. Thaw at room temperature, then fill before serving.
Note

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Ingredients

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