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Wholemeal banana and raspberry muffins
Wholemeal banana and raspberry muffins
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious wholemeal muffins elevate breakfast.
Ingredients:
  • 160g self-raising flour
  • 75g self-raising flour
  • 100g brown sugar
  • 1.25 gm bicarbonate of soda
  • 125ml banana
  • 80ml vegetable oil
  • 1 egg
  • 185ml milk
  • 125.00 ml frozen raspberries
  • 200g light cream cheese
  • 24.00 gm icing sugar mixture
  • 1 tsp finely grated lemon rind
Instructions:
  • Preheat the oven to 180C and line a 12-hole muffin pan with paper cases, each having a 1/3-cup (80ml) capacity.
  • In a large bowl, mix the flours, sugar, and bicarbonate of soda. Create a well in the center. In a separate jug, whisk together the mashed banana, oil, egg, and milk. Pour the mixture into the well, add the raspberries, and gently stir until just combined (do not overmix).
  • Divide the mixture evenly into the muffin holes. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
  • Beat cream cheese, icing sugar, and lemon rind with an electric mixer until light and fluffy. Spread the icing over the top of each muffin before serving.

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