Bran, date and banana muffins with salted caramel spread

Bran, date and banana muffins with salted caramel spread

By
From
Breakfast: Morning, Noon & Night
Makes
12
Photographer
Danielle Wood

This special recipe came from New Zealand and has been passed to me by my mum. She went travelling there one year and ate an array of bran muffins wherever she stayed. She’s honed the recipe and here we have it. I couldn’t help but add a little spread to go with it.

Ingredients

Quantity Ingredient
butter, for greasing
300g wheat bran
75g dried dates, chopped
75 g mix hazelnuts and almonds, chopped
75g plain or wholemeal flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
240ml milk
175ml golden syrup
1 egg
2 large overripe bananas, mashed

For the salted caramels pread

Quantity Ingredient
300g golden granulated sugar
50ml water
240g unsalted butter, cut into small chunks
3/4 teaspoon sea salt
200ml double cream

Method

  1. For the muffins, preheat the oven to 200°C and grease a muffin tin with a little butter. Put the bran, dates and nuts into a large bowl. Sift over the flour, baking powder, bicarbonate of soda and cinnamon.
  2. Pour the milk into a separate bowl and add the golden syrup, egg and mashed bananas, and lightly whisk together. Tip this into the dry ingredients and fold everything together just until the bran is evenly dampened – do not over mix.
  3. Divide the mixture evenly into the muffin tin and bake in the oven for about 7 minutes, or until the muffins spring back when gently pressed in the middle. Leave for a few minutes before twisting and removing them from the pan.
  4. To make the salted caramel spread, put the sugar and water in a saucepan over a low heat. Keep an eye on it and cook until it turns golden brown – no stirring is needed. Add the butter a little bit at a time while gently stirring with a wooden spoon. When all the butter has been incorporated, add the salt and cook for a further minute. Take off the heat and pour into a jar or ramekin to cool. Keep it in the fridge so it has a lovely spreadable consistency. The spread will last for 3 months if you store it in a sterilised jar with a lid on.
Tags:
breakfast
brunch
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