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Available for over a year

These are really easy to make and a sure fire hit, best eaten warm. For the maple salted caramel sauce: 75g unsalted butter 100g light soft brown sugar 3 big tablespoons maple syrup 50ml double cream Pinch sea salt flakes Put the butter, sugar and syrup into a saucepan and heat, do not stir just swirl the pan to mix everything, let it melt then bubble up for about 2 minutes or until it starts to come away from the saucepan and darkens. Add the double cream and stir in quickly, be careful as it will bubble up, stir in the salt flakes and set aside to cool. For the muffins: 3 ripe bananas, mashed with a fork 1 large egg, beaten 100ml milk 1 capful vanilla extract 50g melted butter 3 big tablespoons of the maple caramel sauce 200g self raising flour 50g light soft brown sugar 50g dried dates, chopped 1/2 teaspoon mixed spice 1 teaspoon cinnamon 50g brown sugar to top the muffins 1. Preheat the oven to 190C. In a bowl combine the mashed bananas, egg, milk, vanilla extract, melted butter and caramel sauce and mix really well. 2. In a separate mixing bowl sift the flour then add the sugar, chopped dates, mixed spice and cinnamon and mix well. 3. Fold the wet mix into the dry mix very gently, just until the flour is all combined, if you over mix your muffins will be hard. 4. Spoon the mixture into 9 big muffin cases in a baking tray then sprinkle a teaspoon of brown sugar over the top of each one. Bake for about 30 minutes or until you can put a skewer through the centre of one and it comes out pretty clean. The muffins will be quite soft and moist due to the bananas so they won't be totally clean. Leave to cool slightly on a wire rack for a couple of minutes then drizzle with more maple salted caramel sauce and eat whilst warm.