Can I admit I am slightly scared? I am getting very big and very pregnant now and whilst the birth looms large in my head it’s not that which spreads fear across my shoulders, serving them to rise up. Nope. It’s that I won’t be doing much of this anymore. Much sitting at my desk, staring into the garden whilst the boys are at school and playschool, typing away, writing up blog posts, recipes, my newsletter – the things I enjoy doing so much. I often listen to Radio 4 at my desk, with a hot cup of tea. Is it wrong to be mourning these daily treats already? I’m not naive. I know it’ll be mighty busy but do you think there might be time for half an hour a day? Who am I trying to kid… On to the recipe.
NB: Photography by Minal at Minal Photography.
Banana & toffee muffins
- 125g plain white flour
- 50g caster sugar
- 2 tsp baking powder
- 1 large egg
- 50mls whole or semi skimmed milk
- 50mls vegetable oil
- 2 large, very ripe bananas, mashed up
- 30mls (2 tbsp) toffee sauce for ice-cream (I used Askeys)
Preheat the oven to 200C/gas mark 6 and line a 6 hole muffin tray with cases. Wait until the oven has preheated before starting as these muffins are very quick to make and any mixture with baking powder in doesn’t like to sit about ready mixed for too long.
Mix together the flour, sugar and baking powder in a bowl and stir well. In a jug mix together the egg, milk and oil – beat lightly with a fork and then pour over the dry ingredients. Use the fork to stir until just combined. Add the mashed banana and stir again lightly. Lastly pour the toffee sauce over the muffin mixture and swirl though with a spoon, gently and not too vigorously. Over beating this muffin mixture results in a tough muffin!
Spoon into the cases equally until almost full, then bake for 25 – 30 minutes until browned and risen. Don’t worry if areas of the muffin are a little lower then others – this will be where there’s a pool of toffee sauce. Enjoy warm or cold and eat within 3 days. These freeze well if you can’t get through them in time.
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