Ingredients
1 cup self-raising flour
½ cup brown sugar
½ tsp bi-carbonate soda
¾ cup banana
mashed
½ cup vegetable oil
1 egg
lightly beaten
¾ cup milk
250g cream cheese
for icing
¼ cup icing mixture
for icing
2 tsp lemon rind
finely grated, for icing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 24 cup mini muffin pan
- 1 patty pans
- 1 bowl
- 1 electric mixer
- 1 piping bag
Instructions
- Preheat oven to 180C.
- Line a 24 cup mini muffin pan with patty pans.
- Sift flour and bi-carb into a bowl and add brown sugar. Set aside.
- In another bowl lightly beat the egg and add milk, vegetable oil and banana and stir.
- Stir the wet ingredients into the dry ingredients until just combined.
- Spoon into muffin pans and bake for 10-12 mins.
- To make the icing, warm the cream cheese in the microwave for one minute and add lemon zest and sifted icing mixture.
- Beat with electric mixer for 2 mins.
- Transfer into a piping bag immediately and pipe onto cooled muffins.
Notes
Tip
These are great little bites size snacks for grown up parties. The icing is a real hit and stops the muffin from being too sweet.
Tip
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Variation
For a lunchbox size treat just scoop the mix into cupcake sized muffin pans and bake for 15-17 mins.
Storage
You can freeze them straight away and pop them into lunchboxes frozen.
