Banana Muffins with Chocolate Icing
By Chelsea SugarTry this moist banana muffin recipe topped with chocolate icing, definitely a keeper.12 servings
Prep time 15 mins
Cooking time 12 mins
2 cups self-raising flour
1/2 cup Chelsea Caster Sugar
1/2 tsp salt
1 cup milk
1 tsp vanilla essence
1 cup (2 or 3) mashed bananas
1 Tbsp softened butter (optional)
1 1/2 cups Chelsea Chocolate Icing
Optional - extra sliced bananas to decorate
Turn the oven to 220°C and line a cupcake tray with paper cupcake cases.
Stir the flour, Chelsea Caster Sugar and salt together with a fork. Melt the butter then remove from the heat and add the milk, egg and vanilla. Beat well with a fork.
Mash and measure the bananas. Stir them into the liquid mixture and mix well. Add to the dry mixture and fold everything together carefully until all the flour is dampened; stop before the mixture is smooth.
Spoon mixture into the cases and bake for 12-15 minutes or until they spring back when pressed in the centre. Cool on a wire rack.
When cool, decorate with Chelsea Chocolate Icing and top with banana slices (optional).
Add butter to icing sugar. Add enough hot water to combine when mixed.