Banana cashew caramel muffins
Makes approximately 12 Texas muffins
2 cups self-raising flour
150g butter, melted
1 cup brown sugar, packed
2 eggs
1½ cups milk
1 tsp vanilla essence
3 ripe bananas
2 cups chopped cashew nuts, baked until slightly golden
Mix together flour, cup of cashews and two chopped bananas.
In a separate bowl, mix together eggs, milk, brown sugar, vanilla essence and melted butter.
Tip the liquid mixture into the bowl with the dry mixture.
Fold everything together gently until just mixed through.
Spray muffin pans and fill each with approximately cup of the mixture.
Top each with a large slice of banana and a sprinkling of cashews.
Bake at 200degC for 25-30 minutes until muffins spring back when pressed, or a skewer inserted into the middle comes out clean.
Brush muffins with caramel topping while hot, if you like.
Caramel topping:While muffins cook, melt 60g butter with cup brown sugar and 2 Tbsp milk.
Requested by Helen Wekking of Mosgiel. If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
