Sticky Toffee Banoffee Muffins
The summer holidays are over and the kids are back at school, so cheer your family up by making these delicious Banoffee Muffins - created by the queen of all things homemade, Kirstie Allsopp.
Packed with banana as well as gorgeous caramel swirls, these delightfully soft, sticky and sweet banana muffins are not only the perfect afterschool treat on occasion but are also ideal for a coffee morning with friends. What’s more, they are really easy to make!
The Nestlé Carnation Caramel gives these muffins a delicious creamy toffee flavour, making them truly irresistible. Share them with your family and friends and be sure to save one for yourself as they won’t last long!
Makes 12 large muffins
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
275g (10oz) self-raising flour
1tsp baking powder
1tsp bicarbonate of soda
2 eggs
150ml (¼pt) milk
5tbsp vegetable oil
2 large ripe bananas, mashed
1tsp vanilla extract
397g can Carnation Caramel
100g (3½oz) chopped pecan nuts (optional)
You will also need:
12 hole muffin tin and muffin cases
Method
1. Preheat the oven to 190°C, 375°F or Gas Mark 5.
2. Place the flour, baking powder and bicarbonate of soda into a bowl and mix well.
3. In a separate bowl, mix the eggs, milk, oil, mashed bananas and vanilla. Add the wet mixture to the dry ingredients and stir until just combined, without beating.
4. Drop spoonfuls of the caramel into the mixture, gently swirl through, but don’t mix it in - its nice to see little pockets of caramel bubbles in the finished muffins.
5. Place muffin cases in the tin and spoon the mixture into the cases until quite full. Top with the chopped pecan nuts, if using.
6. Bake in the preheated oven for 20 minutes and eat fresh and warm.
Cooks tip
These muffins are delicious straight from the oven - perk them up the next day by microwaving for 10 seconds to warm the caramel
Tagged in Kirstie Allsopp