Sticky Toffee Muffins
A decadent, yet relatively healthy treat
Equipment
- Weighing scales
- Jug or small bowl
- Scissors or sharp knife
- mixing bowl
- Measuring Spoons
- Fork and dessert spoon
- Muffin tin You can use a metal one with liners or silicone one
- Cooker/Oven
- Pan
Ingredients
Muffins
- 100 g dates
- 1/2 tsp bicarbonate of soda*
- 1 banana about 100g
- 50 g brown sugar
- 1 tsp vanilla extract
- 1 egg
- 65 g Greek or natural yogurt
- 25 g vegetable oil
- 125 g wholemeal flour + 2 tsp baking powder*
Toffee Sauce
- 50 g butter
- 75 g brown sugar
- 100 g double cream
Instructions
- Oven 180c.
- Chop up the dates finely (easier with scissors) and add to a jug with the bicarb. Pour over just enough boiling water to cover, stir and set aside.
- Mash the banana in a bowl with the sugar until broken down.
- Add the vanilla, egg, yogurt and oil and beat together. Stir in the baking powder then flour.
- Drain the dates then using a fork, mash these against the side of the jug to break them down. Stir into the batter.
- Divide the batter between 6 muffin cases or use a silicone mould.
- Bake for 25 mins. A skewer should come out clean.
- Whilst the muffins are baking, add the butter sugar and cream to a pan. Heat gently, stirring occasionally until the sugar has dissolved. Simmer for 4 - 5 mins to thicken.
- Leave the sauce to cool slightly then spoon over the cooked muffins. Serve warm or cold.
Notes
*Make sure that you use only a level teaspoon of bicarbonate of soda. Too much will give a bitter taste to the muffins
**You can swap the wholemeal flour + baking powder for self raising flour.