Recipe

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
  • 1
    Preheat oven to 180°C/350°F. Line a 12-hole (1/3-cup/80ml) muffin pan with paper cases.
  • 2
    Thickly slice banana; combine with juice in a medium bowl.
  • 3
    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.
  • 4
    Bake muffins for about 25 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 5
    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.
  • 6
    Spoon 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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