Monday, 1 July 2013
275g self-raising flour
1tsp baking powder
1tsp bicarbonate of soda
85ml vegetable oil
2 ripe bananas, mashed
1tsp vanilla extract
397g tin of Carnation Caramel
60g chopped pecan nuts (toasted)
Preheat the oven to 170ºC and line a 12-hole muffin tin with paper muffin cases.
Sift the flour, baking powder & bicarb into a bowl.
In a jug, mix together the milk, vegetable oil, eggs, mashed bananas, vanilla and a big spoonful of caramel.
Fold this mixture gently into the flour until combined. Do not overmix.
Swirl the rest of the caramel into the mixture to create a rippled effect.
Dollop the mixture equally into the muffin cases, then sprinkle with the chopped pecans.
Bake for 20minutes or until well risen and golden on top.
Top Tip: Never overmix the batter when you combine the wet and dry ingredients - mix until only just combined and all of the flour is moistened. The batter should still be lumpy! If you overmix your muffins will turn out tough.