* 1 1/2 cups (225g) self-raising flour
* 1/2 tsp bicarbonate of soda
* 1/2 cup (100g) brown sugar
* 1/2 cup (125ml) mashed ripe banana
* 1/3 cup (80ml) vegetable oil
* 1 egg, lightly whisked
* 3/4 cup (185ml) milk
*
Icing
* 125g light cream cheese, softened
* 2 tbs icing sugar mixture
* 1 tsp finely grated lemon rind

Method

1. Preheat oven to 180°C. Grease a 12 x 1/3-cup capacity muffin pan.
Combine flour, bicarbonate of soda and sugar in a bowl. Make a well in the
centre. Whisk mashed banana, oil, egg and milk together in a jug. Pour into
the well and gently stir until just combined.

2. Spoon mixture evenly among prepared muffin holes. Bake in oven for 15
minutes or until a skewer inserted in the centre comes out clean. Remove
from oven and set aside to cool.

3. Use an electric mixer to beat cream cheese, icing sugar and lemon
rind in a small bowl until light and fluffy. Spread the top of each muffin
with a little of the cream cheese mixture.

Notes & tips

These muffins can be frozen and put straight into a lunch box to defrost.
Store in an airtight container in the freezer for up to 3 months.

One time on Usenet, PeterLucas > said:
>
> * 1 1/2 cups (225g) self-raising flour
> * 1/2 tsp bicarbonate of soda
> * 1/2 cup (100g) brown sugar
> * 1/2 cup (125ml) mashed ripe banana

<snip>

Sounds lovely, thanks for sharing... :-)

--
Jani in WA

unge (Little Malice) wrote in news:fduh9o$1i01c_006
@news.avvanta.com:

> One time on Usenet, PeterLucas > said:
>>
>> * 1 1/2 cups (225g) self-raising flour
>> * 1/2 tsp bicarbonate of soda
>> * 1/2 cup (100g) brown sugar
>> * 1/2 cup (125ml) mashed ripe banana
>
> <snip>
>
> Sounds lovely, thanks for sharing... :-)
>


Now I've got a hankering for a cup of tea and a couple of muffins!!