After seeing these delicious looking sticky toffee banoffee muffins on Tinned Tomatoes, it was really only a matter of time before I had a go at making them myself.
That time came around quickly, as I needed something I could bake that would survive an hour’s drive to a meeting and feed an office full of hungry people, and muffins seemed like the ideal solution.
I had a bit of a baking dilemma as the recipe doesn’t use any sugar, just a tin of caramel – I wasn’t sure if this was right and couldn’t decide whether to guess and add sugar or not – in the end I cautiously added 20g dark brown sugar just to ease my mind, although it really wasn’t necessary.
I think I mixed the caramel in a bit too well, as I didn’t really get melty pools of caramel as I was hoping, but I did get moist, sweet banana muffins that smelt AMAZING every time I opened the tin!
These muffins have also taught me the difference between muffins and cupcakes – the cases I used were most definitely cupcake cases, as I discovered when the recipe which was supposed to make 12 made 16 with quite a bit of overflowing batter, which led the friendly pony to call some of the less fortunate looking cakes “elephant man cupcakes”…