Banoffee Muffins Food

BANOFFEE MUFFINS

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper cases. If you don't have paper cases, just grease the tin really well: tear off a piece of butter wrapper and use it to rub a little piece of butter all over the insides of the holes.
• Break the fudge into small pieces, or cut into small pieces using a small knife and set aside. Put the bananas into a bowl and mash them, either with your hands (if they are clean!) Or a potato masher until fairly smooth. Crack the egg onto the bananas. Add the milk, oil and vanilla and use a fork to mix everything together well.
• Sift the flour and baking powder into another large bowl. Add the sugar and fudge pieces, keeping some for the tops. Pour the egg mixture into the flour and stir together. Don't stir it too much - you want to keep some air inside so that the muffins are light when they are cooked.
• Spoon the mixture into the muffin cases and sprinkle a little fudge over the top of each muffin. Bake for 20 minutes. Ask an adult to help you remove the tin from the oven. To test if the muffins are cooked, carefully poke a skewer into the middle of one. It should come out clean (except for a little bit of fudge). Leave to cool on a wire rack before you eat them as the fudge will be very hot.

BANOFFEE MUFFINS

Steps:

• If you need to caramelise your condensed milk, here is the technique I used. Firstly, measure out your 1/2 C into a small pie plate. Cover this with tinfoil. Place this pie dish inside a larger one and fill that with water. Cook in the oven for about an hour at 425 degrees F. This should make it thick and caramel coloured. It is not recommended to heat it in the tin. There are other techniques available using the stove top or the microwave.
• Place your gingernuts in the bottom of the muffin pans. A slight spray of cooking oil might help here as they proved a little difficult to extract intact without it.
• Preheat your oven to 425 degrees F.
• Sift together flour and baking powder and stir in the sugar. Make a well in the centre.
• Mix together the caramelised condensed milk and mashed bananas in a separate bowl.
• Whisk together oil, egg and milk and combine with caramel bananas.
• Fold these into the dry ingredients and spoon into muffin trays. Mixture is quite runny.
• Sprinkle almonds on top of each muffin, to taste.
• Bake for 12-15 minutes.
• Eat and enjoy.

BANOFFEE MUFFINS RECIPE

Steps:

• Preheat the oven to 190°C, 375°F or Gas Mark 5.
• Place the flour, baking powder and bicarbonate of soda into a bowl and mix well.
• 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.
• 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.
• Place muffin cases in the tin and spoon the mixture into the cases until quite full. Top with the chopped nuts, if using.
• Bake in the preheated oven for 20 minutes and eat fresh and warm.