Banoffee Muffins
| Servings | Prep Time |
| 12muffins | 20min |
| Cook Time |
| 30min |
|
|
Ingredients
For the toffee filling
- 75g butter
- 75g dark brown soft sugar
- 397g condensed milk
For the muffins
- 300g plain flour
- large pinch of salt
- 150g chocolate chips
- 2.5tsp baking powder
- 0.5tsp bicarbonate of soda
- 2medium eggs
- 90g light brown soft sugar
- 1tsp vanilla extract
- 80ml vegetable oil
- 2 bananasvery ripe
Instructions
- For the toffee, in a medium saucepan dissolve the butter with the sugar on low heat. Add the condensed milk then increase the heat to medium and keep stirring constantly for about a minute until you have a thick caramel. Leave to cool.
- Heat the oven to 160°C. Line the muffin tin with muffin papers. Alternatively grease well.
- Sift the flour, bicarbonate of soda, baking powder and salt into a medium bowl. Then add the chocolate chips and stir to combine.
- In another, large bowl, beat the sugar and oil together until lighter in colour. Then beat in the eggs and vanilla extract.
- Mash the banana and then beat in. Finally, fold in the dry ingredients and combine.
- Half fill the muffin mix, then add a tablespoon of toffee. Top with more of the muffin mix so they are 3/4 full. Bake on the middle shelf for 25-30 min until golden brown and a skewer comes out free of crumbs.
- Leave to cool 10 min then remove from the tin and leave to cool on a wire rack.
Recipe Notes
