Ingredients
2 cups self-raising flour
75g caster sugar
2 x 50g Nestle Violet Crumble bars, coarsely chopped
90g butter, melted
2 eggs, lightly whisked
⅓ cup buttermilk
¼ cup honey
2/3 cup mashed ripe banana
Icing
½ cup icing sugar
25g butter, at room temperature
1 tsp honey
½ tbs milk
Method
- Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
- 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.
- 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.
- 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.
- Spread the icing over the muffins. Top with the remaining Violet Crumble to serve.
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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