250 g self raising (self rising) flour, sifted
2 tbsp (25 g) 1 oz soft dark brown sugar
1/2 stick (4 Tbsp) 50 g butter, melted
2 small ripe bananas, mashed
2 medium size eggs, beaten
2 tbsp clear honey
5 tbsp milk
2 tsp clear honey
3 tbsp icing sugar (confectioners sugar), sifted
few drops of lemon juice
2 tbsp (25 g) 1 oz soft dark brown sugar
1/2 stick (4 Tbsp) 50 g butter, melted
2 small ripe bananas, mashed
2 medium size eggs, beaten
2 tbsp clear honey
5 tbsp milk
2 tsp clear honey
3 tbsp icing sugar (confectioners sugar), sifted
few drops of lemon juice
method
1. Preheat the oven to 200°C (400°F) Gas Mark 6.
2. Place 12 bun cases in a bun tin.
3. Place the flour, sugar, butter and bananas in a bowl and mix together.
4. Whisk together the eggs, honey and milk and beat into the other ingredients to form a mixture of soft dropping consistency.
5. Divide the mixture between the cases, filling almost to the top.
6. Bake in the preheated oven for approximately 15 minutes until risen and firm to the touch.
7. Transfer to a wire rack to cool.
8. To make the icing, mix together the honey, icing sugar and lemon juice and place a little on top of each muffin.
9. For extra fun, try making little bees to sit on the top of each muffin by drawing stripes using edible ink onto yellow sweets.
2. Place 12 bun cases in a bun tin.
3. Place the flour, sugar, butter and bananas in a bowl and mix together.
4. Whisk together the eggs, honey and milk and beat into the other ingredients to form a mixture of soft dropping consistency.
5. Divide the mixture between the cases, filling almost to the top.
6. Bake in the preheated oven for approximately 15 minutes until risen and firm to the touch.
7. Transfer to a wire rack to cool.
8. To make the icing, mix together the honey, icing sugar and lemon juice and place a little on top of each muffin.
9. For extra fun, try making little bees to sit on the top of each muffin by drawing stripes using edible ink onto yellow sweets.
serving amount
serves: 12
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