These naughty little muffins were dreamt up by the lovely Kirstie Allsopp. I found them in February's edition of Cook Vegetarian Magazine. I did hope to find the recipe on their website, so I could link to it, it just seems more honest. However, no such luck and as you cannot buy the magazine now that we are in the middle of March, I have decided to post the recipe. So forgive me and please go out and buy Cook Vegetarian!
The combination of banana, caramel and pecans is a good one and when you break into these muffins there are splodges of caramel inside. They are good cold, but even better warm. Warm caramel, mmmmmmmmmm!
Sticky Toffee Banoffee Muffins
- 275g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 free-range eggs
- 150ml milk
- 5 tbsp vegetable oil
- 2 large ripe bananas, mashed
- 1 tsp vanilla extract
- 397g can Carnation Caramel
- 100g pecan nuts, chopped
1. Preheat the oven to 190c/170c fan/375f /gas mark 5. Place the flour, baking powder and bicarbonate of soda into a bowl and mix well.2. In a seperate 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.3. Drop spoonfuls of the caramel into the mixture, gently swirling through, but don't mix it in.4. Place muffin cases in the tin and spoon the mixture into the cases until quite full. Top with the chopped pecans.5. Bake in the pre-heated oven for 20 minutes and eat fresh and warm.
DetailsTotal time: Yield: 12 muffins
I am entering this recipe into this month's Bookmarked Recipes.
If you want to add a recipe this month, you have until Saturday 24 March 2012. There is a linky at the end of this Post. You can find the guidelines here. Just remember they have to be suitable for vegetarians.