Nigella’s Butterscotch and Banana Muffins

I really try to avoid other people’s recipes and in particular recipes belonging to well known cooks such as Nigella. So, I’m kinda breaking my own rules here but once you’ve tasted these little beauties you’ll realise why! These muffins are soooo moist and are the perfect sweetness, which might be a bad thing because it means you’ll definitely want more than one.

You might also be saying to yourself, “Gosh but you do use a lot of butterscotch chips in your baking” and I would have to agree. One reason is because I have a rather large amount of them in my cupboard that need using up before we leave Chicago and I refuse to waste any ingredients. The other reason is because they taste INCREDIBLE! Healthy? Perhaps not but I think a treat now and then never hurt anybody. Just make sure the ones you buy don’t contain High Fructose Corn Syrup because that’ll just change these from mildy sinful to just ridiculously bad.

It would be pretty simple to make these a little healthier by replacing the oil with apple sauce – this is a recent discovery of mine and I think the next time I make these I’m going to use this substitute. For now though the oil does certainly make for a mega moist muffin, as does the mashed banana, which just subtly permeates rather than overwhelming the taste. As I’ve mentioned before it can be difficult to get hold of butterscotch chips in the UK so white, milk or dark chocolate chips will be just as nice I’m sure. I have checked the usual websites such as American Sweets and Cyber Candy with no luck but keep trying, they might come back in stock.

Yep, these are good. That’s it.

Oooh wait, check out my amazing dinosaur muffin cases that I bought in Wholefoods – cute or what?

Oooh, hang on, check this out too: http://www.youtube.com/watch?v=e-HNM5_oM0k

Ok, that’s definitely it.

Ingredients:

2 large ripe bananas

125ml oil (I used canola but vegetable would be fine too)

2 eggs

250g flour

100g organic cane sugar

1/2 teaspoon bicarbonate of soda

1 teaspoon baking powder

150g butterscotch(or chocolate)morsels

Pre-heat the oven to 390 degress farhenheit/200 degrees celsius. Line your muffin tin with muffin cases (mine have dinosaurs on them!!).

In a large bowl combine the dry ingredients: flour, bicarb, baking soda and sugar.

Mash the banana and set aside.

Measure the oil into a jug and crack in two eggs. Mix thoroughly –  I whisk it. Empty into large bowl along with the mashed bananas. Thoroughly mix with a spatula.

Fold in the butterscotch morsels. Try not to over work the batter as they will loose their lightness.

Using two dessert spoons fill each case – not to brim though. Bake for 20mins and then cool on a rack. They keep well in an airtight container for a couple of days.

Makes 12 decent size muffins.

Leave a Reply

Your email address will not be published. Required fields are marked *