Butter-Almond-Caramel-Banana Muffins

Name: Butter-Almond-Caramel-Banana Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 50 g + 4 bars of butter-almond-caramel with chocolate; 250 g Flour; 175 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 1 package Baking soda; 2 Eggs (size M); 75 ml Oil; 200 ml Buttermilk; 2 (approx. 250 g) Bananas; 250 g Whipped cream; 12 Paper baking cups

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

50 g + 4 bars of butter-almond-caramel with chocolate
250 g Flour
175 g Sugar
1 pinch Salt
2 packages Vanillin sugar
1 package Baking soda
2 Eggs (size M)
75 ml Oil
200 ml Buttermilk
2 (approx. 250 g) Bananas
250 g Whipped cream
12 Paper baking cups

Directions

1
Line the recesses of a muffin tray with paper cups. Chop 50 g caramel. Mix flour, sugar, salt, 1 packet of vanillin sugar and baking soda. Place eggs, oil and buttermilk in a mixing bowl and mix well with the whisk of the hand mixer
2
Add flour mixture, stir well. Dice the banana pulp (approx. 160 g) and carefully fold into the dough with the chopped caramel
3
Spread the dough evenly into the paper cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle shelf for 20-25 minutes. Remove from the oven and allow to cool on a cake rack
4
Whip the cream until stiff, allowing the remaining vanillin sugar to trickle in. Chop remaining caramel bars. Lift the muffins with the paper cups out of the cups. Arrange each muffin sprinkled with a dollop of cream and chopped caramel
5
waiting time approx. 2 hours