Serves 24
INGREDIENTS
1 ripe banana, mashed
1 egg
1 cup milk
2½ cups Kellogg’s™ Coco Pops
1½ cups self-raising flour
METHOD
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Preheat the oven to 180°C and line a 24-hole mini muffin pan with greased cupcake liners.
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In a small bowl, warm the milk in the microwave until it nears boiling point, about 1-2 minutes. Pour in 1 cup of the Kellogg’s™ Coco Pops and stir to combine. Set aside until cooled and infused, about 5 minutes.
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In a large mixing bowl, mash the banana lightly using a fork.*Chef’s Tip: If your banana is underripe, place it on a tray in its skin and bake at 180°C for 15-18 minutes until blackened on the outside and soft on the inside.
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Add the egg to the mashed banana and mix well.
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Once the milk mixture has cooled down, strain the chocolate milk and pour it into the banana mixture.
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Sieve the self-raising flour over the banana and egg mixture and add in the reserved 1 cup of Coco Pops. Gently fold everything together until just combined.
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Divide the batter between the muffin cups, about 2 tablespoons per cup, and sprinkle the remaining half cup of Coco Pops over the muffin batter.
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Bake the muffins for 10-12 minutes before transferring to a wire rack to cool.
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Serve the rest on a plate alongside a glass of milk and ENJOY!
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Mini Choconana Crumble Muffins
