14 rows READI-BAKE Toffee Banana Muffins 24x125g. Preheat oven to 180fan 160 gas4 Lightly grease a regular 12 hole muffin tin Put the dates in a saucepan with 250ml water and bring to the boil.

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When everything has been added mix for about 15 seconds.

Toffee and banana muffins. Prepare a muffin tin by thoroughly buttering and lining with cases. In three equal additions add the dry ingredients to the banana mixture alternating with the flour mixture. Beat together oil egg sugar and bananas.

Put the flour sugar bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture followed by the mashed bananas. Mix in the melted butter. Add the bicarb and the butter.

Mix in the mashed banana. Add the sugar and egg to the bananas. In another bowl sift in the flours.

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. Mix in the sugar egg coffee and vanilla. Heat oven to 200C180C fangas 6.

Stir to dissolve then remove from the heat and set aside to cool slightly. Preheat the oven to 375 degrees. Grease a 12-cup capacity muffin tin or use paper cases.

Thaw serve Toffee and Banana Flavour Muffin. 1 Preheat oven to 180CGas 4. In a bowl mash three bananas then stir in 50g yogurt.

Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean 18 to 20 minutes. In a medium bowl and using a hand mixer mix the bananas until mashed. Fold in the butterscotch morsels then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula -.

Let the muffins cool in the pan for 30 minutes then transfer to a. INSTRUCTIONS Preheat oven to 350 degrees F. 2 With a wooden spoon mix butter into the mashed bananas in a large mixing bowl.

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