Banana Milo Swirl Muffins with Milo Mascarpone

Every now and then I get a pang of nostalgia, nostalgia for that childhood favourite MILO. But I recently thought to myself, why haven’t I baked with Milo? I mean I love it in icy cold milk, I love it in warm milk in winter, I love it sprinkled over ice cream for dessert, but why have I never added it to something I was baking. Well no more wondering thanks to these ridiculously good Banana Milo Swirl Muffins with Milo Mascarpone.

Banana Milo Swirl Muffins with Milo Mascarpone

If you don’t know what Milo is, it’s a chocolate malt drink powder that was invented in Australia in the 1930’s, and most Aussie kids like me grew up on it. Unlike other flavoured milk powders, Milo is a coarser texture so when you mix it with cold milk you get a layer of chocolatey clumps on the top that you can eat with a spoon, I always used to add quite a lot of Milo to my milk so I had extra to eat off the top.

Now we all know that banana and chocolate go great together, like these Chocolate Banana Brownies but I think these Banana Milo Muffins might just be even better, and I have to say that the Milo Mascarpone is a revelation! Sometimes you just can’t put into words how tasty something is, this is one of those times.

Banana Milo Swirl Muffins with Milo Mascarpone

Banana Milo Swirl Muffins with Milo Mascarpone

Ingredients:
– 2 cups self raising flour
– 1/2 cup brown sugar
– 1/4 cup walnuts, chopped
– 1 cup mashed banana
– 1 cup milk
– 1/3 cup vegetable oil
– 2 eggs, lightly beaten
– 1/2 cup milo
– 100g Mascarpone
– Milo to taste

Method:

Preheat the oven to 180 degrees celcius. Place the flour, brown sugar and walnuts in a bowl and mix to combine. Mix together the banana, milk, oil and eggs, then add the wet ingredients to the dry ingredients. Mix only until just combined. Remove half the mix to another bowl, add the milo and mix lightly to combine.

Grease a 6 hole texas non-stick muffin tin. Spoon the milo mixture into the bottom of each hole, then add the remaining banana mix to each. Use a knife to gently swirl the mixture in each hole. Bake in the preheated oven for 20mins or until cooked when tested with a skewer, leave in the tin for 5mins before turning out onto a wire rack to cool.

To make the milo mascarpone, mix the mascarpone with a couple spoonfuls of milo, you can add as much or as little as you like. Spoon the mascarpone onto the top of the cooled muffins and then sprinkle with a little extra milo to finish.

Banana Milo Swirl Muffins with Milo Mascarpone

Banana Milo Swirl Muffins with Milo Mascarpone

Banana Milo Swirl Muffins with Milo Mascarpone

Enjoy! x

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