Nutty Banoffee Muffins
Ingredients
Ingredients
For the recipe Nutty Banoffee Muffins
For the 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) |
| Banana large ripe, peeled and mashed | |
| 10 ml | Dr. Oetker Caramel Flavour (2 tsp) |
| 20 g | Dried Banana Chips (12 Chips) |
| about 1 | Medium |
preparation
Preparation
Nutty Banoffee Muffins
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.
Nutritional Information for the recipe Nutty Banoffee Muffins
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
833kJ 199kcal |
1227kJ 293kcal |
| Fat | 8.27g | 12.16g |
| Carbohydrate | 25.50g | 37.49g |
| Protein | 4.26g | 6.26g |
Used Dr. Oetker products
Product Details
