Guest Recipe: Mez's Banana Caramel Muffins
Servings: 12
Calories: 323kcal
Equipment
- 12 muffin cases
- muffin baking tray
Ingredients
Caramel Cream Cheese
- 100 g cream cheese room temp, cubed
- 20 g thickened cream
- 120 g reserved caramel
Caramel
- 40 g salted butter
- 90 g brown sugar or coconut sugar
- 20 g plain flour (gluten-free if required)
- 175 g milk of choice
- 1 egg yolk
- ½ tsp vanilla bean paste
- ¼ tsp salt
Muffin mix
- 2-3 bananas ripe, approx 300g
- 120 g salted butter melted
- 2 eggs
- 150 g cultured buttermilk (or milk of choice mixed with 2 tsp vinegar)
- 20 g vanilla bean paste
- 80-120 g caster sugar
- 250 g self-raising flour (gluten-free if required)
- 1/2 tsp bi-carb soda
- pinch salt
Instructions
- Preheat fan-forced oven to 180℃.
- Add cream cheese and cream to mixer bowl. Blend for 30 sec/37℃/speed 4/MC on. Transfer to medium size bowl and set aside in the fridge.
- Without washing the bowl, add caramel butter and cook for 3 min/60℃/speed 2/MC off.
- Add sugar and plain flour. Mix for 10 sec/speed 4/MC on.
- Add remaining caramel ingredients and mix together for 10 sec/speed 4/MC on. Scrape mixer bowl down.
- Cook for 3 min/50℃/speed 2/simmering basket on top of lid. Scrape bottom of the bowl.
- Increase temperature, cook for 5 min/70℃/speed 2/simmering basket on top of lid.
- Increase temperature, cook for 20 min/steaming temp/speed 2/simmering basket on top of lid.
- Set caramel aside in a bowl to cool.
- Without washing the bowl, add bananas and mix for 10 sec/speed 9/MC on.
- Add butter, eggs, buttermilk and vanilla. Mix for 20 sec/speed 4/MC on. Scrape mixer bowl down.
- Add sugar and mix for 10 sec/speed 4/MC on.
- Add remaining ingredients (except caramel) and mix for 10 secs/speed 4/MC on.
- Add muffin mix into 12 muffin cases that covers about half each case, then add a dessert spoon of caramel then cover with more muffin mix till its just under the patty case top. Repeat on remaining cases.
- Bake for approximately 15 min.
- While the muffins are baking, add your reserved caramel to the cream cheese bowl and whisk together with a fork.
- Once the muffins have cooled pipe or dollop the cream cheese on the muffins and enjoy!
Notes
Dairy-free: Use dairy-free spread. Replace cream cheese with dairy-free cream cheese or silken tofu. Use dairy-free milk to make your own buttermilk.
Nutrition
Calories: 323kcal | Carbohydrates: 38g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 239mg | Potassium: 169mg | Fiber: 1g | Sugar: 19g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
