Muffins are easy to make – just remember not to stir too much and overwork the batter or you will end up with a dense texture instead of light, fluffy muffins. Here’s our salted-caramel banana muffin recipe.
- 200 g sugar
- 1 tbsp sea salt
- 2 bananas, sliced
- 350 g plain flour
- 3 tsp baking powder
- ½ tsp bicarbonate of soda
- 135 ml grapeseed oil
- 3 eggs, lightly beaten
- 100 g natural yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 165°C, fan-forced. Lightly grease a ½-cup muffin pan and line with baking paper.
Pour the sugar into a very clean, medium-sized frying
pan over medium heat, and leave the sugar to melt
(5-8 minutes) until a caramel forms. Don’t stir it – be patient – just let it melt. Add the salt and most of the banana (save a few banana slices to go on top of the muffins before baking), and stir until the banana is just coated.
Place the dry ingredients in one bowl, the wet ingredients in the other. Add the caramel/banana mix to your wet muffin ingredients. Save a teaspoon of caramel for each muffin, to be drizzled on top after the muffins are baked and cooled.
Stir the wet ingredients into the dry ingredients until just combined. Overworking the batter will result in a dense muffin, not a fluffy one.
Spoon the mixture into the prepared muffin pan, top with reserved banana, and bake for 40 minutes. Check with a skewer – insert in the centre of a muffin – if it comes out clean, the muffins are ready. Cool and drizzle with reserved caramel.
Recipes and images from Three Blue Ducks by Mark LaBrooy & Darren Robertson, published by Plum, rrp $39.99.