Banoffee Muffins With Cream Salted Caramel Recipes

BANOFFEE MUFFINS WITH CREAM & SALTED CARAMEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Prepare a muffin tin by thoroughly buttering and lining with cases. In a bowl, mash three bananas, then stir in 50g yogurt. In another bowl, sift in the flours, baking powder, cardamom and a pinch of salt, and stir to combine.
• Add the eggs and sugar to the bowl of a stand mixer, then whisk until pale and frothy - about 3 mins. Slowly pour in the melted butter in a steady stream, then add the vanilla. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt and banana mix, until everything is incorporated. Mix in the walnuts for no longer than 20 seconds. Divide the mixture between the muffin cases. Bake for 25-30 mins or until a skewer inserted comes out clean.
• Meanwhile, make the salted caramel by heating the butter, cream and sugar in a non-stick pan until simmering. Remove from the heat, then add the salt - you want enough to pique the sauce, but it shouldn't taste salty.
• Once the muffins are cooked, remove from the oven and leave to cool on a wire rack. Whip the cream to soft peaks, fold through 2 tbsp yogurt and slice the final banana. Spoon or pipe the cream onto the muffins. Top with the sliced banana and drizzle with salted caramel.

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.