- Preheat oven to 200°C. Grease or line a 12 x 1/3 cup-capacity muffin pan with paper cases.
- Place banana, eggs and milk into a jug. Whisk with a fork to combine. Cream butter, sugars, essences and salt until pale.
- Sift self-raising flour and baking powder together into a bowl and stir in milk and banana mixture. Stir to combine. Add sweet corn kernels to mix.
- Spoon mixture into the prepared paper cups until two-thirds full. Add 1-2 slices of banana on top of the batter. Bake for 25 minutes or until muffins are well risen, golden brown and cooked through.
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