Banana butterscotch muffins

If you thought my fruity obsession from a few months back is over, then you are in for a surprise. There are a fair share of more fruity posts coming up. I think its fair to warn you before hand.

I delved again into baking bananas in some form. I think its a childhood thing. The first thing I remember cooking was a semolina pudding with sauteed bananas (No, I won't say how they turned out. Lets just leave that right out). I know I have shared Banana Cupcakes before, but see they were cupcakes.These are muffins. And they are totally different. Trust me. I also know that I have briefly spoken about this recipe before. But since I have already admitted to being fruity (rather having a 'fruity' obsession), I decided to share them again, this time with changes and how-to photos.

Bananas are usually available all the year round, and so far as I see it, there will always be really ripe bananas you want to use up real fast. When I saw the recipe online, I wanted to give one particular ingredient a try, and I had a packet full of it. No not bananas. It was the butterscotch morsels. I had no clue what butterscotch morsels were and I had no clue to use them. Sure, there were recipes on the packet and I might even give them a go one day (especially now that I found all these 'related' recipes!). Don't worry if you don't have butterscotch morsels, go ahead and make these without them, I assure you, they are a must for your recipe binder. They are really quick to make and you'll find all ingredients right there in your store/cupboard.

In case you don't use the butterscotch, I think these will go really well with caramel sauce drizzled before serving or with bits of praline on the muffins.

Banana Butterscotch Muffins
Adapted from Nigella Lawson

You will need:

3 very ripe bananas
125ml oil - vegetable/sunflower - use an oil which doesn't have any of its own flavour
2 eggs
220gms plain flour
80gms powdered sugar
½  teaspoon soda bicarb
1 teaspoon baking powder
1 tsp vanilla essence or extract
 ½ to ¾ cup butterscotch morsels*

a 9 or 12 hole muffin tray
Cupcake cases or liners.

*The original recipe suggests using chocolate morsels - I think they'll work well, although I personally have not tried the variation. Go ahead and use chocolate chips,

 To make the muffins:

1.Preheat the oven to 200°C. Line your muffin tray with the cupcake cases.

2.Peel and mash the bananas and set aside for a moment.

3. In a jug or a clean bowl measure and pour the oil. Then slowly beat in the eggs, until you get a uniform liquid.

4.In another larger bowl, put the flour, sugar, soda and baking powder. Pour the  mix in the beaten-egg-and-oil mixture, followed by the mashed bananas and vanilla.

5. To this batter, add the butterscotch morsels - and fold them in gently. Using an ice cream scoop or a wooden spoon  place equal quantities in the cupcake cases.

6. Bake in the oven for 20 minutes. - till they are golden brown on top and a skewer comes out clean.


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