Fabulous foodie: Caramelised banana and white chocolate muffins

(Photo from here)

So I made some Caramelised banana and white chocolate muffins today, just making up a recipe as I went along (which is how I do most of my cooking) and mentioned it on Facebook. I got such a lovely response and multiple requests for my recipe, that I thought I’d better relay it on the website. Here goes…

However, there is a catch – please don’t hate me – I didn’t measure anything so can’t include exact details. Years of experimenting, I guess.

I can see you shaking your head, so to make up for my cookery faux pas, I’ve included some links to recipes at the end from proper cooks who are clearly much more organised and thoughtful than me. But perhaps if you’re an experienced baker, my little attempt will still make sense for you.

Ingredients

For the flour-y mix

Butter
Egg
White sugar
Vanilla
Gluten-free Plain flour
Gluten-free Self-raising flour

For the banana caramel mix:

Banana
Brown sugar
Butter
Walnut oil
From the spice rack: Nutmeg, cinnamon, ginger, chilli, salt

Also:

White chocolate chips
Oil spray for muffin tray

Here’s what happened…

In a frying pan, I caramelised one banana (I just mashed it up into small chunks) with butter, brown sugar, a dash of walnut oil, salt and spices (chilli, nutmeg, cinnamon, ginger) until it looked like smashed bit of banana in a caramel sauce. Set aside to cool a little, or do this much earlier if you’re organised!
In the Kitchenaid, I creamed some butter, sugar and vanilla, then slowly added a mix of plain and self-raising flour to that mix. I did it quickly, with the idea in the back of my mind that you shouldn’t overmix (not sure if this is true but it worked out well!)
Once the banana mix had cooled, I hand-mixed the caramelised mix into the flour-y mix.
I then put a couple of spoonfuls of the mixture into 9 large muffin slots on the muffin tray, sprinkled in some white chocolate chips, and then then topped each muffin with the rest of the mix so that the chocolate could melt in the middle.
I had the oven at about 170 degrees Celsius for about 25 minutes and confirmed that they were cooked by checking with a metal skewer.
Serve with a cup of coffee, a new copy of Elle Decor and sunshine, on the balcony.

These are not my muffins, but they ended up looking a bit like this: