For the recipe Nutty Banoffee Muffins
|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|
|Medium Egg beaten|
|200 ml||Low Fat Buttermilk (7 fl.oz)|
|60 ml||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)|
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.
Calories per cake: approx. 208 Fat content per cake: approx. 9.2g
1 Muffin = 67g
Wrap and store for 24 hours before serving for an even moister, flavoursome bake.
|Per serving||Per 100g/ ml|