Sticky Toffee Banana and Date Muffins

🧂 Ingredients

• 6 oz dried dates

  pitted and chopped
• 1 cup boiling water
• 1 tsp baking soda
• 3/4 cup brown sugar

  firmly packed
• 1/4 cup butter
• 2 eggs
• 1 tbsp vegetable oil
• 1 tbsp molasses
• 1 tsp vanilla extract
• 1 Ripe banana

  mashed
• 1 1/2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup Skor Toffee Bits
• 1/2 cup whipping cream
• 1/4 cup butter
• 1/4 cup brown sugar

  firmly packed
• 1 tbsp molasses
• 2 tbsp corn syrup
• 2 tsp vanilla extract

Instructions

• 1 Coarsely chop the dates and place them in a bowl. Pour boiling water over dates
  and stir in baking soda. Let the dates soak until water is cool. Using an
  immersion blender puree the dates to make a smooth mixture.
• 2 Preheat oven to 350 F.
• 3 In a large mixing bowl cream the brown sugar and butter until smooth and
  pale. Beat in the eggs and oil. Add molasses, vanilla extract and mashed banana,
  beating until combined.
• 4 In a small bowl, stir flour, baking powder and salt. Beat the flour mixture into
  the wet mixture until combined. Add date puree and gently fold until combined.
• 5 Generously grease muffin tins. Add 1 teaspoon of Skor Toffee Bits into the
  bottom of each tin. Fill tins with Banana and Date Muffin batter and bake for 25
  minutes. Let cool on wire racks.
• 6 Serve drizzled with warm English Toffee Sauce and vanilla ice cream.
• 7 Bring all of the ingredients to a slow rolling boil for about 2 minutes before
  serving over the Banana and Date Muffins.

Nutrition Info