Step 1

Preheat oven to 200°C. Line (twelve hole) cupcake pan with paper cases.

Step 2

Weigh the flour, baking powder, weet-bix, and sugar into the TM bowl and Mix for 10 seconds / reverse speed + 4 then remove and set aside

Step 3

Weigh the banana, cream cheese, butter and egg into your TM bowl and mix for 10 seconds / Speed 5.

Step 4

Add back the dry ingredients that you previously mixed along with the washed sultanas and mix again for 6 seconds / reverse speed + 4

Step 5

Spoon into the prepared paper liners and bake for around 20 minutes or until when pressed with a finger they spring back, or a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.

Step 6

Optional Topping: Weigh everything into your TM bowl and mix for 15 seconds/speed Scrape down in-between. Depending on how cold your cream cheese was, you might need to add your butterfly to fluff it up. Do this on speed 3.5 until light this step is optional. Spread frosting evenly over the cooled muffins.

Step 7

Preheat oven to 200°C. Line (twelve hole) cupcake pan with paper cases.

Step 8

Sift the flour and baking powder into a large bowl. Add the Weet-Bix, sugar and sultanas, and stir until combined. Make a well in the centre.

Step 9

Combine banana, sour cream, butter and egg in a jug and mix well to combine. Add to flour mixture and fold until just combined. Spoon into prepared pans.

Step 10

Bake in the oven for around 20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.

Step 11

Optional Topping: Use an electric beater to beat together cream cheese, icing sugar and lemon juice until light and fluffy. Spread frosting evenly over the cooled muffins.