Name: Honey sultana and pecan muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 2 cup (300g) self-raising flour; 2 teaspoon ground cinnamon; 3/4 cup (150g) firmly packed brown sugar; 1/2 cup (50g) chopped pecans; 1/2 cup (80g) sultanas; 1/4 cup (90g) honey; 3/4 cup mashed banana; 1/4 cup (70g) low-fat yoghurt; 3/4 cup (180ml) low-fat milk; 2 eggs, beaten lightly

Ingredients

2 cup (300g) self-raising flour

2 teaspoon ground cinnamon

3/4 cup (150g) firmly packed brown sugar

1/2 cup (50g) chopped pecans

1/2 cup (80g) sultanas

1/4 cup (90g) honey

3/4 cup mashed banana

1/4 cup (70g) low-fat yoghurt

3/4 cup (180ml) low-fat milk

2 eggs, beaten lightly

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (1/3-cup/80ml) muffin pan.

2.Sift flour and cinnamon into large bowl. Add sugar, nuts and sultanas, then combined remaining ingredients; stir until just combined. Do not over-mix; mixture should be lumpy. Spoon mixture into pan holes.

3.Bake muffins about 25 minutes. Stand in pan 5 minutes before turning onto wire rack. Dust with sifted icing sugar and top with a light sprinkling of cinnamon, if you like.

You will need about 2 small overripe bananas (260g) for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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