Ingredients
150g butter
45g soft brown sugar
2 tbsp golden syrup
40ml Tia Maria (coffee liqueur), or a few drops coffee essence mixed with water to make up to 40ml
1/2 tsp vanilla essence
2 large eggs
220g self-raising flour, sifted
1 tsp bicarbonate of soda
100ml plain yoghurt
190g ripe bananas, peeled and mashed
70g toasted walnuts, coarsely chopped
Method
Line patty tins with paper cup cake cases and preheat oven to 180°C.
Sieve self-raising flour with bicarbonate of soda. Beat butter, sugar, golden syrup, coffee liqueur and essence with an electric mixer until creamy and well combined.
Beat in eggs one at a time, beating well after each addition.
Add sifted dry ingredients, yoghurt and bananas, then mix. Stir in nuts and combine.
Spoon mixture into the muffin tin or cupcake cases until three-quarters full and bake in preheated oven for 25–30 minutes or until well risen.
