Email to Marla Hudgins      

Mini banana muffins with cream-cheese icing

Source of Recipe

Pretty Pink Butterfly


List of Ingredients

Mini banana muffins with cream-cheese icing


1 1/2 cups (225g) self-raising flour
1/2 tsp bicarbonate of soda
1/2 cup (100g) brown sugar
1/2 cup (125ml) mashed ripe banana
1/3 cup (80ml) vegetable oil
1 egg, lightly whisked
3/4 cup (185ml) milk

· Icing

125g light cream cheese, softened
2 tbs icing sugar mixture
1 tsp finely grated lemon rind


Recipe


Preheat oven to 180°C.

Grease a 12 x 1/3-cup capacity muffin pan.

Combine flour, bicarbonate of soda and sugar in a bowl.

Make a well in the centre.

Whisk mashed banana, oil, egg and milk together in a jug.

Pour into the well and gently stir until just combined.

Spoon mixture evenly among prepared muffin holes.

Bake in oven for 15 minutes or until a skewer inserted in the centre comes out clean.

Remove from oven and set aside to cool.

Use an electric mixer to beat cream cheese, icing sugar and lemon rind in a small bowl until light and fluffy.

Spread the top of each muffin with a little of the cream cheese mixture.


Notes

· These muffins can be frozen and put straight into a lunch box to defrost. Store in an airtight container in the freezer for up to 3 months.