- July 2009
- Serves 12
- Takes 20 min to make, 20 min to cook, plus cooling
If you have ever eaten banoffee pie you will know that bananas and toffee are delicious together. Say hello to our banoffee muffins!
- Butter, for greasing
- 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. If you don’t have paper cases, just grease the tin really well: tear off a piece of butter wrapper and use it to rub a little piece of butter all over the insides of the holes.
- 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 (if they are clean!) Or a potato masher 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. Ask an adult to help you remove the tin from the oven. 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 you eat them as the fudge will be very hot.
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