For the recipe Nutty Banoffee Muffins
|12||Dr. Oetker Muffin Cases|
|225 g||Wholewheat Plain Flour (8 oz)|
|1||Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)|
|115 g||Light Brown Sugar (4 oz)|
|50 g||Walnuts (2 oz) finely chopped|
|200 ml||Buttermilk (7 fl.oz)|
|60 g||Sunflower Oil (4 tbsp)|
|1||Banana (peeled and mashed)|
|10 ml||Dr. Oetker Caramel Flavour (2 tsp)|
|20 g||Dried Banana Chips (12 Chips)|
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.
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.
Wrap and store for 24 hours before serving for an even moister, flavoursome bake.
|Per Serving||Per 100 g / ml|
|Fat||8.74 g||11.97 g|
|Carbohydrate||25.68 g||35.18 g|
|Protein||4.86 g||6.66 g|
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