Honeycomb Banana Muffins

Ingredients

• 300g (2 cups) self-raising flour
• 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)

• Icing

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

Method

1. Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
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. 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. 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. Spread the icing over the muffins. Top with the remaining Violet Crumble to serve.

Notes

• 
  You'll need about 2 small ripe bananas for this recipe.