Banoffee Muffins

Banoffee Muffins
A scrummy alternative to my "Banoffee Bread" are these Banoffee Muffins. They have little explosions of caramel hidden inside them and have a lovely moist and fluffy texture. Really quick to knock up too.


275g self-raising flour
1tsp baking powder
1tsp bicarbonate of soda
150ml milk
85ml vegetable oil
2 eggs
2 ripe bananas, mashed
1tsp vanilla extract
397g tin of Carnation Caramel
60g chopped pecan nuts (toasted)

Preheat the oven to 170ÂșC 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. 

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