Nutty Banoffee Muffins

Ingredients (makes 12 Muffins):

10 ml Dr. Oetker Caramel Flavour (2 tsp)

20 g Dried Banana Chips (12 Chips)

Dr. Oetker Muffin Cases

225 g Wholewheat Plain Flour (8 oz)

Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)

115 g Light Brown Sugar (4 oz)

50 g Walnuts (2 oz) finely chopped

Medium Egg beaten 

200 ml Low Fat Buttermilk (7 fl.oz)

60 ml Sunflower Oil (4 tbsp)

Banana large ripe, peeled and mashed

 

Method:

  1. Preheat the oven to 190°C (170°C Fan Oven, Gas Mark 5).
    Line a muffin tin with 12 Muffin Cases. Sift the flour and Bicarbonate of Soda into a mixing bowl, adding any husks that remain behind in the sieve. Stir in the sugar and walnuts.
    Make a well in the centre of the mixture.
  2. In a measuring jug, mix together the egg, buttermilk, oil, mashed banana and Caramel Flavour. Pour into the well
    and mix to form a thick batter.
  3. Spoon into the Muffin Cases. Put a banana chip on top of each and bake in the oven for about 20 minutes, until risen and lightly golden. Transfer to a wire rack to cool. Serve warm or cold.
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