Banana Muffins With Lemon Icing

What's the difference between muffins and cupcakes? I don't know, and I don't care.

Make these today, they are delicious!

For the muffins:
1/2 cup brown sugar 
100 grams butter, softened 
1 egg  
1 tsp vanilla extract 
2 cups plain flour  
2 tsp baking powder  
1 tsp baking soda  
1/4 cup milk  
At least 4 small bananas, but the more the merrier!  

For Icing: 
1 cup icing sugar, sifted  
100 grams butter, softened 
1 tsp vanilla extract  
1 tbs fresh lemon juice  
1 tsp lemon rind, finely grated

1. Preheat your oven to 180 degrees celcius and whack some patty pans into your muffin pan.

2. Cream the butter, sugar and vanilla until pale and fluffy.

3. Add the egg, beat well.

4. Chuck the flour, baking powder, baking soda and milk in the bowl, beat until smooth and then fold through the mashed bananas.

5. Put large spoonfuls into patty pans and cook for about 25 minutes, maybe longer, until a skewer inserted comes out clean and they are a bit brown.

6. While they cool, beat all the icing ingredients in a bowl until it is light and fluffy, about 5 minutes. Ice cooled muffins. Apparently they will keep for about 3 days in an airtight container, but mine did not avoid being eaten for that long. It made about 16 muffins, allowing for some taste testing of the batter along the way.


Recipe adapted from this one.