Banana Custard & Blueberry muffins
1 1/2 cups self raising flour
1/2 cup sugar
1/2 tsp baking soda
1/2 cup milk
2 T golden syrup
1 - 1 1/2 cups frozen blueberries defrosted
1 cup rolled oats
1/4 cup custard powder
1/2 cup mashed bananas (about 2 medium)
1/4 cup canola oil
Stir the four, oats, sugar and custard powder together in a large bowl and make a well in the centre.
In a jug beat together the baking soda, mashed bananas, milk, oil, golden syrup and egg. Pour into the well and stir together.
Fold through the blueberries.
Divide the mixture evenly between mini muffin cases.
Bake at 190 degrees celcius for 15 minutes or until golden and firm to the touch.
If freezing for school lunches allow to cool and then place in freezer in an airtight container or individually wrapped.
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