Banoffee Muffins
It's charity season in our house at the moment and with my dad having just competed a 200 mile bike ride for local charity One In a Million there's a lot of spare bananas knocking around the house...
Incidentally my mum is organising a charity walk in aid of Guide Dogs for the Blind and so I set about combining the two using the bananas to make these delicious muffins for a bake sale on the day! The classic combination of banana and toffee works wonderfully in muffin form and the tasty aromas will fill your kitchen with joy!
Banoffee Muffins
Makes 12
100g dairy fudge
3 very ripe bananas
1 large free-range egg
3 tbsp milk
3 tbsp vegetable oil
Few drops of vanilla extract
250g self-raising flour
1 tsp baking powder
125g golden caster sugar
Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper cases.
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 or a fork 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. 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 serving.
Incidentally my mum is organising a charity walk in aid of Guide Dogs for the Blind and so I set about combining the two using the bananas to make these delicious muffins for a bake sale on the day! The classic combination of banana and toffee works wonderfully in muffin form and the tasty aromas will fill your kitchen with joy!
Banoffee Muffins
Makes 12 100g dairy fudge
3 very ripe bananas
1 large free-range egg
3 tbsp milk
3 tbsp vegetable oil
Few drops of vanilla extract
250g self-raising flour
1 tsp baking powder
125g golden caster sugar
Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper cases.
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 or a fork 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. 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 serving.
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