Banana Weet-Bix muffins
The perfect school lunch-box treat
- 1/2 cup (90g) dried dates, chopped
- 1 tsp bicarbonate of soda
- 1/2 cup vegetable oil
- 2 large (1 cup) ripe bananas, coarsely mashed
- 2 eggs
- 3/4 cup brown sugar, firmly packed
- 1¾ cup self-raising flour
- 4 Weet-Bix™, crushed
Preheat oven 180°C fan forced. Line a 12-hole muffin pan (1/3 - cup capacity) with paper cases.
Place dates in a large heatproof bowl. Pour over ¼ cup boiling water. Stand 5 minutes. Stir in the bicarbonate of soda. Add oil, banana, eggs and sugar. Mix well.
Sift the flour over the banana mixture. Add Weet-Bix™ and stir until combined. Divide evenly among prepared pan holes. about ¼ cup per muffin.
Bake for about 20-22 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand for 10 minutes in pan. Transfer to a wire rack. Serve warm or at room temperature.
Tip: Muffins freeze well for up to 3 months.