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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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So these muffins came about as an experiment with my basic blueberry muffin recipe, I had a few bananas that needed using AND I had some left over caramel sauce from some french toast I made the day before for brunch. Read more . So this is what you might call a delicious accident. Ingredients:
1 1/2 cups cake flour |
3/4 cup sugar |
1/2 tsp. salt |
2 tsp. baking owder |
1/3 cup vegetable oil |
1 egg |
3/4 cup heavy cream |
3 cups blueberries (fresh or frozen) |
1 banana, chopped |
topping |
1/2 cup white bakers sugar |
1/2 cup rolled oats |
1/2 cup butter, room temp |
1/3 cup flour |
1 tbls. cinnamon |
2 tbls. brown sugar |
optional caramel sauce |
1/2 cup water |
1 cup sugar |
1/2 cup unsalted butter |
1 cup whipping cream |
big pinch of salt ( i prefer fluer de sel) |
Directions:
1. Pre-heat over to 375'
2. In a LARGE bowl and I do emphasize large or you will create a huge mess as I did, add all your dry ingredients for your muffin batter, whisk all together trying to keep most of it in the bowl and off of you, good luck with that one.
3. Next make a hole in the flour mixture and add your egg, cream and oil, stir until well blended, if it is a bit too thick for your liking you can add some more cream. It will be slightly thicker than a thick pancake batter.
4. Next add your fruit and stir well. and set aside.
5. In another bowl, yes you are going to dirty up another dish, I am not exactly a clean cook, I make messes in the kitchen :) you are going to add all of your topping ingredients into a bowl and squish all together with your fingers. Told you this was going to get messy. What you will end up with is more of a paste type mixture rather than a crumbly one, and that is what we want... trust me.
6. I use the large muffin tins, the ones that have 6 rather than 12, but you can use the other if you like. Put your liners in your tins and fill them puppies up to the top! Yes the very tippy top of the liner, we are making pop over style muffins and they will look splendid! Once you use up all your batter, take your gooey topping and place dollops on top of the muffin batter, you will need to be creative in this step as it is very sticky, but just evenly place it about the tops. Put them in the oven and bake about 20 mins or until a toothpick inserted comes out clean. Maybe less time if you use the smaller muffin tins.
7. Now you can be done with them at this point, or if you want you can add some tasty creative flair to them. I had some left over caramel sauce that I had made for some french toast so i used some of that on them and it was heaven. Here is the recipe for that:
8. In a sauce pan heat water on medium heat, as it begins to slowly heat add the sugar in the center creating a mound. DON'T TOUCH IT! You will be tempted to stir it... don't. You are going to let it dissolve on it's own, but watch it closely because when it turns it goes fast! The second the molten sugar begins to turn a light brown take it off the heat and whisk in the whipping cream, it will form this ball of impossible mess and hard to stir, keep at it, add the butter and whisk, whisk , whisk until it is nice and smooth, voila it is done and you can drizzle it over your muffins.. or eat if out of the pot, yes it is that good :)
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