Banoffee Muffins
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Gem Pack Foods started out in 1967 as a small importer of specialist dried fruit, nuts, and seeds. Over time, our products have been used by Irish mums to create wholesome and home-baked treats for their families to enjoy. Today, in homes, cafes, restaurants, and more, our products can be found everywhere you eat. Gem Pack Foods are a wholly owned Irish company with over 100 employees and today, we are committed to the same level of excellence as we have been for over fifty years.
Ingredients
Muffins
Dry
150g Plain Flour
1 Tbsp Corn Flour
1 Tsp Baking Powder
1 Tsp Bicarbonate of Soda
55g Caster Sugar
55g Dark Brown Sugar
Wet
1 Tsp White Wine/Cider Vinegar
40g Flavourless Oil ( I used Vegetable)
130g Mashed Banana ( I used Blackening Bananas)
65g Milk (Soya if Vegan/Dairy Free)
35g Yogurt (Soya if Vegan/ Dairy Free)
1 Tsp Vanilla Extract
Toffee Sauce
110g Dark Brown Sugar
100g Salted Butter (I use Flora Vegan Block for Dairy Free)
55g Cream ( I used Alpro Soya Cream for Dairy Free)
1/2 Tsp Vanilla Extract
Crumble
50g Plain Flour
50g Caster Sugar
35g Butter ( Again Flora Vegan Block for Dairy Free)
Light brown Sugar to sprinkle
Method
Pre Heat your oven to 220C/200C Fan/425F/Gas 7
Begin by adding your cases to your tin, as the batter needs to go into the oven as soon as it is mixed. This recipe makes 6 muffins, if you have a 12 muffin tin, then use the middle rows and fill the outer holes with boiling water. This will help the muffins rise.
In a bowl add all of your dry ingredients together and give them a good mix. Now set this to one side.
In a separate bowl add all of the wet together and again fully mix together.
Now pour the wet onto the dry. The bicarb will start to react with the vinegar immediately so fold in the mixture fast. If you are doing this by hand DO NOT mix more than 15 times. This may sound silly but muffins hate being messed with and once over mixed they will be rubbery. This can happen very quickly so we need to mix and then fill the cases quickly and gently.
Fill…. tulip cases so that the batter is in line with the tin
Fill…. Cases Just over 3/4 Full. I recommend tulip cases if you can get them.
Place into a Pre heated oven and without opening the door reduce the temperature after 6 mins to 190C/170C Fan/375F/Gas 5 for a further 12 mins.
Once cooled transfer the muffins onto a cooling rack.
Toffee
Place all of the ingredients into a saucepan or a frying pan and using a spatula continuously stir until the sauce reaches 110C.
Remove from the heat transfer into a heat proof bowl and cover with cling film to prevent a skin from forming.
Once cool add in the vanilla
Crumble
Place the flour and sugar into a bowl and pour over the melted butter, mix until it all comes together. Transfer onto a baking sheet and using your hands, push the mixture flat and level. Sprinkle on some brown sugar and place into the preheated oven 200C/180C Fan/400F/Gas 6 for around 6 mins until the edges start going golden brown.
Once this has cooled break it up into crumble and set to one side.
Assembly
Using a knife or a nozzle core out a centre piece of the muffin, keeping the top.
Place the toffee into a piping bag ( heat in the microwave if it is too thick)
Fill the hole with toffee sauce and place the lid back on. Drizzle some more over the top and smooth it out with a spoon, this will help the crumble to stick.
Now sprinkle the crumble over the top and drizzle with some more toffee……. why not….. Enjoy
Below is a 1 min video showing how to make them if it helps xxx
