UPSIDE-DOWN CARAMELISED BANANA MUFFINS
UPSIDE-DOWN CARAMELISED BANANA MUFFIN
I used a 12 cup-silicone muffin tray to make these muffins, with a more round cup shape than the regular muffin pans. You will need to line the muffin pan with baking paper otherwise the caramel and the banana will stick to the bottom of the muffin pan.
For the caramelised banana top:
- 3 large bananas ( cut each banana lengthways in 3 pieces, and then in small pieces)
- 1 cup caster sugar
- ½ cup water
For the dough:
- 1 packet of Biomed Muffin & Cookie Mix – Natural 600g (follow package instructions),
add 1 egg (you don't need to add the eggs if you are vegan, vegetarian or allergic), 1 tsp cinnamon and 1 tsp vanilla extract (optional). Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. You can also mix it manually.
Preheat oven at 180°.
Start with the caramel. Place the sugar and the water in a small pan and mix them together before taking the pan to the heat. Then, place the pan on median heat and let the mix cook without stirring (the secret for the caramel is not to steer after placing the pan on the heat, the agitation can promote crystallization, which will result in grainy caramel, so just let it cook).
It will take approximately 15 minute for the water to boil off and the sugar will begin to colour.
You don't want to walk away during this step, because sugar changes from golden to mahogany brown very quickly, so watch it constantly once it begins to colour.
When you get to a nice medium caramel colour, pull the pan from the cooktop and pour the caramel into each one of the muffin cups in the muffin cups lined with the baking paper, moving the pan to spread it nicely, covering the whole bottom of each muffin cup (be careful not to burn yourself).
Arrange 3 or 4 pieces of banana on the top of the caramel in each cup, covering the bottom of each muffin cup. Pour some dough in each of the 12 cups (on the top of the bananas and caramel) and place the muffin pan in the oven. Cook the muffins for approximately 20 min or until a skewer comes out clean.
Allow to cool in the muffin pan for 10 mins before removing the muffins from the muffin pan. The baking paper will prevent the caramelised banana bottom of the muffins from sticking to the pan. Best served warm with ice cream but also delicious at room temperature.
with Biomed Natural Protein Rich Muffin & Cookie Mix