Sticky Toffee Banoffee Muffins

Ingredients

• 1 tsp double-acting baking powder 
• 2 large bananas ripe mashed
• 1 tsp bicarbonate of soda 
• 397 g carnation caramel canned
• 2  eggs free-range
• 150 ml milk 
• 100 g pecan nuts chopped
• 275 g self-raising flour 
• 1 tsp vanilla extract 
• 5 tbsp vegetable oil 

Equipment

• bowl
• oven

Directions

1. Preheat the oven to 190c/170c fan/375f /gas mark
2. Place the flour, baking powder and bicarbonate of soda into a bowl and mix well.
3. In a seperate bowl, mix the eggs, milk, oil, mashed bananas and vanilla.
4. Add the wet mixture to the dry ingredients and stir until just combined, without beating.
5. Drop spoonfuls of the caramel into the mixture, gently swirling through, but don't mix it in.
6. Place muffin cases in the tin and spoon the mixture into the cases until quite full. Top with the chopped pecans.
7. Bake in the pre-heated oven for 20 minutes and eat fresh and warm.