ingredients
300g (2 cups) self-raising flour
45g (1/4 cup, lightly packed) brown sugar
95g (2/3 cup) Milo
185ml (3/4 cup) milk
2 eggs
60g butter, melted, cooled
2 ripe bananas, well mashed
Chocolate curls or extra Milo, to serve
toppings
500g cream cheese, chopped, at room temperature
2 tablespoons icing sugar mixture
95g (2/3 cup) Milo
method
- Preheat oven to 180C/160C fan forced. Line twelve 80ml muffin holes with paper cases.
- Sift the flour and brown sugar into a bowl. Stir in the Milo. Make a well in the centre. Whisk the milk and eggs together in a jug. Add to the flour mixture with the butter and banana. Fold until just combined.
- Divide the batter evenly among the prepared muffin holes. Bake for 20 minutes or until the tops spring back when lightly touched. Set aside to cool slightly before transferring to a wire rack to cool completely.
- To make the topping, divide the cream cheese between 2 bowls. Add icing sugar to one bowl and Milo to the other. Beat each with electric beaters until combined and smooth. Scoop mixtures alternately into a piping bag fitted with a fluted nozzle. Pipe onto the cooled muffins. Sprinkle with chocolate curls or dust with extra Milo.
Credit: Taste