Demerara Sugar
Demerara (pronounced...
Details page sections
Muffins
Banana muffins with caramel sauce
10 mins
35 mins
Easy
12
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- Ingredients
- Method
Ingredients
- 1½ cup banana, about 3 ripe medium bananas, mashed
- 1 large egg, lightly beaten
- ½ cup butter, melted and slightly cooled
- 1¼ cupChelsea Soft Brown Sugar
- 1¾ cups self-raising flour
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 small pinch sea salt
- 12 dried banana chips (optional)
- 3 tablespoons Chelsea Demerara Sugar
- ¾ cup Chelsea Raw Caster Sugar
- ¼ cup boiling water
- 50g unsalted butter
- ½ teaspoon vanilla essence
- ½ cup thick cream
- a few slices of fresh banana (optional)
Additional tips
Tip: Any leftover caramel sauce will keep in the fridge in a sealed jar for at least a week and is great poured over your favourite ice cream.
Tasting notes: The Chelsea Soft Brown Sugar in the muffins and sauce adds a mellow caramel flavour. The Demerara Sugar muffin topping looks attractive and adds a pleasing crunch when you bite into them.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
Reviews
2
What did you think of this recipe?
Samara
Yes, I agree, the carmelization process keeps me from making these delicious-looking, mouth-watering muffins.
5
Samara Winslade
Yum, these look really good. Although the caramel sauce looks quite hard with the caramelization process and everything, so that is what is keeping me from making them. Very nice recipe, though :)
5
Method
Preheat oven to 180°C.
Grease or line with patty pans a 12 hole muffin pan.
In a large bowl, mix together ⅓ cup Chelsea Soft Brown sugar, self-raising flour, baking soda, nutmeg and salt
In a smaller bowl, mix together the mashed banana, beaten egg and melted butter then, using a large metal spoon, fold the wet mix into the dry.
Stir until you have a smooth batter.
Divide the batter evenly between the 12 pans.
Top each muffin with a sprinkle of Chelsea Demerara Sugar and a banana chip, if using them.
Bake for 20-25 minutes or until golden brown and cooked through.
While the muffins bake, make the caramel sauce.
On a very low heat, add the sugar to a heavy bottomed pan. Heat gently until the Chelsea Raw Caster Sugar dissolves and turns golden. Remove from heat, very slowly and carefully because it will splutter, pour in the boiling water to stop the caramelisation process. Stir until smooth.
Stir in the butter and ¾ cup Chelsea Soft Brown Sugar, return to a low heat, stirring until the brown sugar is dissolved and the mixture is smooth.
Stir in the vanilla and cream, then remove from the heat and set aside.
Serve the muffins warm with caramel sauce and a few slices of fresh banana.
Additional tips
Tip: Any leftover caramel sauce will keep in the fridge in a sealed jar for at least a week and is great poured over your favourite ice cream.
Tasting notes: The Chelsea Soft Brown Sugar in the muffins and sauce adds a mellow caramel flavour. The Demerara Sugar muffin topping looks attractive and adds a pleasing crunch when you bite into them.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
Reviews
2
What did you think of this recipe?
Samara
Yes, I agree, the carmelization process keeps me from making these delicious-looking, mouth-watering muffins.
5
Samara Winslade
Yum, these look really good. Although the caramel sauce looks quite hard with the caramelization process and everything, so that is what is keeping me from making them. Very nice recipe, though :)
5
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ingredients
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
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ingredients
- 125g butter, softened
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- 2 Tbsp hot Meadow Fresh Milk
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- 1 ½ cups Chelsea Icing Sugar (225g)
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ingredients
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ingredients
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- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
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- 1-2 Tbsp hot water
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- food colouring (optional)
learn about baking
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