*Banana Banoffee Muffins*
Makes 10

The toffee will sink to the bottom while these are baking, but if anything that makes them even more scrummy as it has time to flavour the cake batter on the way down!  Delicious warm or cold.

225g plain flour (2 1/4 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
150g golden caster sugar (3/4 cup)
2 medium ripe bananas, mashed
2 large free range eggs, beaten
4 TBS sour cream
1/2 tsp vanilla extract
3 ounces butter, melted and cooled (6 TBS)
10 tsp Dulce De Leche or Caramel Toffee

Preheat the oven to 190*C/375*F/ gas mark 5.  LIne a deep bun tin or muffin tray with 10 paper cases.  Set aside.

Sift the flour, baking powder, and soda into a bowl.  Whisk in the sugar.

Beat together the banana, eggs, sour cream, vanilla and butter. 

Make a well in the centre of the dry ingredients and dump in the wet.  Fold together just until amalgamated.  Spoon the mixture into the muffin cases.  Place a teaspoon of caramel toffee on the centre of each muffin.

Bake for 20 to 25 minutes, until risen, golden and firm to the touch.  Transfer to a wire rack to cool.