Banana Toffee Muffin Tops Recipes

Steps:

• In a large bowl, combine the biscuit mix, toffee bits and sugar. , In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined., Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar. , Bake at 425° for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm.

Steps:

• Heat oven to 350°F. Generously grease 8-inch square pan with shortening. In medium bowl, beat butter and brown sugar with electric mixer on medium speed 1 minute or until light and fluffy. On low speed, beat in flour and salt just until moistened. Stir in pecans. Press mixture in bottom of pan.
• Bake 10 to 12 minutes or until golden around edges. Cool completely in pan on cooling rack, about 30 minutes.
• Spread about half of the dulce de leche over cooled crust. Top with banana slices. Spread remaining dulce de leche over bananas.
• In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of dulce de leche; sprinkle with toffee bits. Refrigerate about 1 hour or until firm. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Steps:

• In a bowl, combine the biscuit mix, toffee bits and sugar. In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined.
• Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar. Bake at 425 degrees F for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm.

Steps:

• In a large bowl, combine the flour, brown sugar and baking powder. In a small bowl, combine the bananas, milk, oil and egg. Stir into dry ingredients just until moistened. Fold in 1 cup toffee bits. , Fill greased muffin cups three-fourths full. Sprinkle with remaining toffee bits. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Position an oven rack on the middle shelf of oven.
• Preheat oven to 375 degrees F (190 C).
• Lightly grease and flour or spray muffin tin with non-stick cooking spray.
• In a medium bowl, combine the flour, baking powder, baking soda and salt.
• In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
• Beat on medium speed until well blended with only small bits of banana visible.
• Pour in the dry ingredients and gently stir with a rubber spatula just until blended.
• Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
• Fill the muffin top indentation to almost full with the batter.
• Gently tap the pan on the countertop to even out the batter.
• Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
• Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
• Serve warm or at room temperature.

Steps:

• Heat the oven to 190.C, gas mark 5. Line the muffin tray with paper cases. Sift the flour and baking powder into a bowl.
• Cut the fudge into chunks. Add the sugar and fudge to the bowl and stir. Make a hollow in the middle of the mixture.
• Put the butter in a pan. Heat it gently until the butter melts. Take the pan off the heat. Add the milk and vanilla essence.
• Peel the bananas and put them in a bowl. Mash them with a fork. Break the eggs into another bowl and beat them.
• Add the bananas and beaten eggs to the pan, then stir. Pour the mixture into the hollow in the dry ingredients.
• Stir everything until it is mixed together. The mixture should still look quite lumpy. Then, spoon it into the paper cases.
• Bake the muffins for 20 minutes. Leave them for five minutes. Brush the tops with honey, then place them on a wire rack.