Monday, March 31, 2014

  • 100g (1/2 cup) caster sugar
  • 2 x 50g Nestle Violet Crumble bars, coarsely chopped
  • 90g butter, melted
  • 2 eggs, lightly whisked
  • 80ml (1/3 cup) buttermilk
  • 60ml (1/4 cup) honey
  • 2/3 cup mashed ripe banana (see note)


  • 150g (1 cup) icing sugar mixture
  • 50g butter, at room temperature
  • 2 teaspoons honey
  • 1 tablespoon milk

  1. Step 1
    Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Step 2
    Combine the flour and sugar in a large bowl. Stir in three-quarters of the Violet Crumble. Make a well in the centre. Add the butter, egg, buttermilk, honey and banana, and stir until just combined.
  3. Step 3
    Divide the mixture among the lined pans. Bake in oven for 20 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
  4. Step 4
    To make the icing, use an electric beater to beat the icing sugar, butter, honey and milk in a small bowl until pale and creamy.
  5. Step 5
    Spread the icing over the muffins. Top with the remaining Violet Crumble to serve.

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