Muffin mixture is topped with blueberries, strawberries and banana in a shallow traybake tin, then baked to make more of the best part of a muffin - the crispy top!
4 people made this
250g plain flour
100g caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
120g unsalted butter, melted and cooled
2 teaspoons vanilla extract
150g fresh or frozen blueberries
120g fresh or frozen strawberries, sliced
1 banana, sliced
1 tablespoon caramel sauce
2 tablespoons demerara sugar
Method Prep:15min › Cook:20min › Extra time:10min › Ready in:45min
Preheat oven to 190 C / Gas 5. Line a large traybake tin or shallow roasting tin with baking parchment.
Whisk flour, caster sugar, baking powder, salt and cinnamon together in a large bowl.
Whisk together milk, cooled butter, eggs and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without over-mixing. Fold in 50g blueberries.
Pour mixture onto the prepared tin and smooth into a 1cm deep layer with a spatula. Sprinkle remaining blueberries over 1/3 of the cake, strawberries on the middle 1/3 and banana slices over the last 1/3. Drizzle banana slices with caramel sauce. Sprinkle everything with demerara sugar.
Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.