Easter chick muffins

I love making low sugar muffins. you dont feel guilty eating a few mroe too then! Actually these muffins are round muffins but I made them in chick moulds for Easter so now they are Easter muffins. I’ve made these muffins many times they are a great recipe that I got from kid spot. I love that it’s so easy and only has ¾ cup of brown sugar in it. This time I made them with bananas but they can be made with any fruit. I think I’ve made them with apples and blueberries before. Feijoas might be next?
 

muffins_low_sugarMuffin ingredients:

125g butter, room temperature,
¾ cup firmly packed brown sugar
2 free range eggs
1 teaspoon mixed spice
1 cup mashed banana
¾ cup sour cream
1 tablespoon milk

Method:

Preheat oven to 180°C. Line 12-hole muffin pans with paper cases or lightly grease silicon moulds.
In a mixing bowl, cream butter and sugar together until light and fluffy (I use a Kenwood mixer so much quicker!)
Add eggs one at a time, beating well after each addition.
Sift flour and spice together. Fold into butter mixture with banana, sour cream and milk.
Spoon the mixture into the muffin pan until each case is 2/3 full.
Bake for 20-25 minutes until cakes are cooked when tested. I poke a kebab stick in them and when no mixture sticks to the stick I then know they are ready.
Transfer to a wire rack to cool completely before icing.
Enjoy.
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