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Banana custard and blueberry muffins

With Allyson Gofton

Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 12 muffins


1 1/2  cup self raising flour
1 cup rolled oats
1/2 cup sugar
1/4 cup custard powder
1/2 teaspoon baking soda
1/2 cup mashed bananas (2 medium-sized)
1/2 cup milk 
1/4 cup oil
2 tablespoon golden syrup
1 egg
1- 1.5  cups of frozen blueberries, defrosted


Stir the flour, oats, sugar and custard powder together in a large bowls  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. Lastly fold  though the blueberries.

Divide the mixture evenly among 12 paper cup-lined muffin tins.

Bake at 190C for 15 minutes or until golden and firm to the touch.  Cool on a cake rack, Keep in an airtight container or freeze. They can be defrosted in 20 seconds in a microwave ready for the school  lunch box.

(TX: 5 July 2011)