Banoffee Muffins
2 cups plain flour
2 teaspoons baking powder
1/2 cup caster sugar
1/2 teaspoon salt
2 mashed bananas
100 grams butter, melted
1 cup milk
1 egg
1 teaspoon vanilla essence
1 can caramel
Preheat the oven to 200 degrees celsius and grease or line a muffin pan.
Sift the flour and baking powder into a large bowl. Add the sugar and salt and mix well.
In another bowl combine the melted butter, milk, egg and vanilla essence. Beat or whisk and then add the mashed bananas. Mix well.
Add the wet mixture to the dry. Fold the two mixtures together until they are just combined.
Place a spoonful of mixture into each muffin hole, not filling them to more than half but making sure that there is enough in each hole so that the caramel doesn't leak through the bottom.
Next, place a teaspoonful of caramel in the centre of each muffin. Cover with another large spoonful of muffin mixture.
Bake for 15 minutes. They should rise evenly and have rounded tops, not pointy tops. Let them cool for at least 5 minutes, then carefully remove them from the pan.
2 cups plain flour
2 teaspoons baking powder
1/2 cup caster sugar
1/2 teaspoon salt
2 mashed bananas
100 grams butter, melted
1 cup milk
1 egg
1 teaspoon vanilla essence
1 can caramel
Preheat the oven to 200 degrees celsius and grease or line a muffin pan.
Sift the flour and baking powder into a large bowl. Add the sugar and salt and mix well.
In another bowl combine the melted butter, milk, egg and vanilla essence. Beat or whisk and then add the mashed bananas. Mix well.
Add the wet mixture to the dry. Fold the two mixtures together until they are just combined.
Place a spoonful of mixture into each muffin hole, not filling them to more than half but making sure that there is enough in each hole so that the caramel doesn't leak through the bottom.
Next, place a teaspoonful of caramel in the centre of each muffin. Cover with another large spoonful of muffin mixture.
Bake for 15 minutes. They should rise evenly and have rounded tops, not pointy tops. Let them cool for at least 5 minutes, then carefully remove them from the pan.
Thanks for stopping by my blog, Jaimie. It's nice to "meet" you! And thank you for this idea for using my newly-found Biscoff Spread! I'll have to give it a whirl.
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