Banana Sweet Corn Muffin


200g bananas, mashed
2 eggs, lightly beaten
70ml low fat UHT milk
160g butter
100g soft brown sugar
50g castor sugar
1/4 tsp banana essence
1/2 tsp vanilla essence
1/2 tsp salt
220g self-raising flour
1 ½ tsp baking powder
70g fresh sweet corn kernels, coarsely chopped
Banana slices for garnish


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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