Banana and milo muffins

For the past few Australia days the family would have a barbeque in the back year aand this year we gave it a pass and went for homemade dumplings and shallot pancakes. However I couldn’t go without baking something and what can be better than using my favourite childhood drink - milo! :D when I came across this milo banana muffin recipe from Ochikeron a few weeks earlier, I knew straight away that I was going to make it. And then I saw a post on Raspberricupcakes on a milo cheesecake and I wanted to make that straight away too! I went for the muffin since there were bananas at home, but will definitely make the milo cheesecake!

Banana and milo muffin
recipe adapted from Ochikeron
makes about 8 muffins

100g unsalted butter, softened to room temperature
100g sugar
2 eggs, room temperature
150ml milk, room temperature
200g plain flour
60g nestle milo
2 tsp baking powder
2 bananas

1. Preheat the oven to 180 degrees C. 
2. Slice the banana into 8 half-inch-thick rounds. Mash the remaining bananas with a fork.
3. Cream the butter and sugar in a large bowl until pale and fluffy. Add the eggs and mix well.
4. Sift in half the flour, baking powder, milo and mix well. Slowly add in the milk, mixing well to combine. Add the rest of the dry ingredients and mix until incorporated. Note that the butter and milk will separate if you add the milk right after the eggs or when the ingredients are too cold.
5. Add the mashed banana into the mixture and mix well. 
6. Spoon the mixture into muffin cups until a bit more than 3/4 full (you can use a pastry bag to pipe the mixture into cups). 
7. Place a slice of banana on each muffin. Bake at 180C for 25-30 minutes.
8. Place them on a wire rack to cool and serve warm.

I promise the milo cheesecake will be up and coming soon!