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Honeycomb banana muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Kid-friendly honeycomb-topped muffins - simple for young chefs to make.
Ingredients:
  • 300g (2 cups) self-raising flour
  • 100g (1/2 cup) caster sugar
  • 2 x 50g Honeycomb chocolate bars, coarsely chopped
  • 90g butter, melted
  • 2 eggs, lightly whisked
  • 80ml (1/3 cup) buttermilk
  • 60ml (1/4 cup) honey
  • 171.60 gm mashed ripe banana (see note)
  • 150g (1 cup) icing sugar mixture
  • 50g butter, at room temperature
  • 14.40 gm honey
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 200°C and line 12 muffin pans with 80ml (1/3-cup) paper cases.
  • In a big bowl, mix together the flour and sugar. Add three-quarters of the Violet Crumble and stir. Create a well in the center and add the butter, egg, buttermilk, honey, and banana. Stir gently until just combined.
  • Pour the mixture into the prepared pans. Bake in the oven for 20 minutes or until golden and a skewer inserted into the centers comes out clean. Allow the pans to cool for 5 minutes before transferring the cakes to a wire rack to cool completely.
  • In a small bowl, use an electric beater to whip up a creamy mixture by combining icing sugar, butter, honey, and milk until pale.
  • Generously coat the muffins with the icing and sprinkle the remaining Violet Crumble on top before serving.

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