As you can see I'm not very adept at elegantly piping whipped cream on cakes. This is something I hope to accomplish in the near future. For now though, please just gaze at this 'Banoffee Curd Muffin' for what it is: oozing banana toffee sweetness.
225g plain flour
2 tsp baking powder
A good pinch of salt
100g caster sugar
125g plain yoghurt
125ml whole milk
75g unsalted butter, melted and slightly cooled
160g - 180g Banoffee Curd. Follow here for recipe.
Optional: Whipped cream for serving.
Line a muffin tray with 12 large paper cases.
Preheat oven to gas mark 4.
Put the flour, baking powder, salt and caster sugar in a large bowl and whisk lightly to aerate and combine.
Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly until well combined. Please try not to over-mix as this will result in dense and cakey muffins.
Spoon some mixture into each muffin case and top with a generous teaspoon of Banoffee Curd. Then cover the Banoffee Curd with the remaining muffin mixture. It doesn't matter if you see some oozing out, its part of the charm and when baked will be more toffee like.
Bake in oven for about 30 minutes or until golden brown. Transfer to a wire rack to cool. These are best eaten on the day you bake them. Serve with some whipped cream.
Lemon Curd Muffins.