THE DAIRY KITCHEN
Banana Yoghurt Muffins with Cream Cheese Tops
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
20 MINS
Cooking
30 MINS
Enjoy these delectable muffins at a picnic on a lovely summers day.
Ingredients
125g reduced fat cream cheese1/4 cup skim milk powder
1/4 cup dried cranberries
1 tablespoon sunflower seeds
1 tablespoon honey
1 3/4 cups self-raising flour
2 teaspoons cinnamon
1/3 cup caster sugar
2 medium bananas, mashed
2 eggs
1 1/2 cups reduced fat vanilla flavoured yoghurt
1/4 cup vegetable oil
Nutrition (per serve)
| Energy (kj) | 1029 |
| Sugars (g) | 19.6 |
| Protein (g) | 6.9 |
| Dietry Fibre (g) | 1.4 |
| Fat Total (g) | 8.7 |
| Sodium (mg) | 220 |
| Saturated (g) | 2.4 |
| Calcium (mg) | 106 |
| Carbohydrates (g) | 35.1 |
| Iron (mg) | 0.5 |
Method
- Combine cream cheese, skim milk powder, cranberries, seeds and honey to make a topping and set aside.
- Sift flour and cinnamon into a large bowl, stir in sugar. Whisk banana, eggs, yoghurt and oil in a jug, pour into dry ingredients and gently fold together until just combined. Spoon mixture into 12 x 1/3-cup capacity, paper case lined muffin pans.
- Evenly dollop the cream cheese topping over the muffins. Bake at 180°C for 25 to 30 minutes. Allow to stand for 5 minutes before turning onto a wire rack. Serve warm or cool.
