BANANA SWEET CORM MUFFIN

INGREDIENTS:


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

METHOD:

Preheat oven to 200 degree Celsius. Grease or line a 12 x 1/3cup-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 bananas on top of the batter. Bake for 25 minutes or until muffins are well risen, golden brown and cooked through.