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Add a photoThe pieces of fudge melt and give banana muffins a lovely, moist texture. Cinnamon and allspice on the other hand enrich muffins with a great flavor that just perfectly matches with coffee.
Ingredients
- 250g (9oz) self raising flour - sifted
- 1 tsp baking powder - sifted
- 60g (2oz) fudge pieces
- 80g (3oz) light brown sugar
- 75g (2.6oz) unsalted butter, melted
- 125ml (4 1/2 fl oz) milk
- 1 tsp (teaspoon) vanilla extract
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 ripe bananas, mashed
- 2 medium eggs, beaten
Directions
- - Preheat oven to 190C (374F) [fan oven: 170C (338F); gas oven: gas mark 5]. Put paper muffin liners (cases) into 12-hole muffin tin (or muffin pan).
- - Sift the self raising flour and baking powder into a mixing bowl.
- - Take fudge pieces and light brown sugar and add them to the flour and baking powder mixture. At the same time add cinnamon and allspice.
- - Melt butter in a small saucepan on a very low temperature, and add milk and vanilla extract.
- - Mash two bananas with a fork until they are smooth.
- - Beat 2 medium eggs in a small bowl.
- - Add mashed bananas, beaten eggs and melted butter to dry ingredients and stir until it is just combined. Do not over mix!
- - Spoon the batter into muffin paper liner (cases) almost to the top.
- - Bake the muffins for 20 minutes on 190C (374F) [fan oven: 170C (338F); gas oven: gas mark 5].
- - Test with a wooden toothpick if the banana muffins are baked. If the toothpick comes out clean muffins are ready for eating.
- - They are absolutely at their best when eaten warm. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 9 servings | |
| Calories 257 | |
| Calories from Fat 77 | 30% |
| Total Fat 8.68g | 11% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 525mg | 22% |
| Potassium 149mg | 4% |
| Total Carbs 40.39g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 17.19g | 11% |
| Protein 4.73g | 8% |
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