Sunday, February 28, 2010

Honeycomb Banana Muffins

I had a very, very ripe banana sitting in my fruit bowl today. Not content with just throwing it out, I've used it to make some yummy and very naughty muffins. As you can see in the photo below, there are only 11 muffins. That's because hubby couldn't wait for me to ice them all and helped himself to one soon after they came out of the oven!

Makes 12


2 cups self-raising flour
75g caster sugar
2 x 50g Nestle Violet Crumble bars, coarsely chopped
90g butter, melted
2 eggs, lightly whisked
 cup buttermilk
¼ cup honey
2/3 cup mashed ripe banana

½  cup icing sugar
25g butter, at room temperature
1 tsp honey
½  tbs milk

  1. Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Combine the flour and sugar in a large bowl. Stir in three-quarters of the Violet Crumble. Make a well in the centre. Add the butter, eggs, buttermilk, honey and banana, and stir until just combined.
  3. Divide the mixture among the lined pans. Bake in oven for 20 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
  4. To make the icing, use an electric beater to beat the icing sugar, butter, honey and milk in a small bowl until pale and creamy.
  5. Spread the icing over the muffins. Top with the remaining Violet Crumble to serve.
 Notes & Tips

If you have a really sweet tooth, you can double the amount of ingredients for the icing or add more sugar into the muffins.

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