Honey, sultana and pecan muffins

Honey, sultana and pecan muffins

Cooking time: Less than 60 minutes
Course: Cakes/baking
Cooking method: bake
Special options: Kid friendly


INGREDIENTS

2 cups (300g) self-raising flour
2 teaspoons ground cinnamon
¾ cup (150g) firmly packed brown sugar
½ cup (50g) chopped pecans
½ cup (80g) sultanas
¼ cup (90g) honey
¾ cup mashed banana
¼ cup (70g) low-fat yogurt
¾ cup (180ml) low-fat milk
2 eggs, beaten lightly

NOTE: This recipe makes 12 muffins. You will need about two over-ripe bananas for this recipe which can be made a day ahead.

METHOD

Preheat the oven to moderately hot (200°C). Line a 12 hole (1/3 cup or 80ml capacity) muffin pan with paper cases.

Sift the flour and cinnamon into a large bowl. Add the sugar, pecans and sultanas, then the combined remaining ingredients. Stir with a large metal spoon until the ingredients are just combined.

Spoon the mixture into the prepared pan and bake in a moderately hot oven for about 25 minutes.

Serve warm or cooled.

Suitable to freeze. Suitable to microwave.



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