How to make it

  • Preheat oven to 150 degrees centigrade
  • sift together flour sugar cinnamon
  • stir in lemon rind, pecans and raisins to dry ingredients
  • mash banana and stir in oil and water until creamy consistency
  • Add to dry ingredients and mix until blended dont over mix
  • prepare all pecan toffee topping ingredients in a small bowl and mix
  • Stir in raspberries into muffin mixture
  • drop mixture into muffin baking tin (12)
  • add a dollop of pecan topping to each muffin
  • Bake for 20-25 minutes
  • Sift icing sugar and stir in lemon juice for glaze, add more icing sugar if required
  • Remove from oven and allow to cool slightly
  • drizzle lemon glaze while still warm
  • Best served warm or microwave for 30 secs if cold

Reviews & Comments 1

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  • chryssy 10 years ago
    Hi all, the photo above is just a place holder until I make my next batch (its selomarees recipe for eggless banana muffins wih my alterations
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