Banana Butterscotch Chips Muffins

Banana Butterscotch Muffins

 I seldom bake muffins simply because I find them not as delicious and soft when compared to cupcakes.  However, they are simple to prepare.  When I saw this recipe in Nigella Lawson’s website, I thought it looked very nice and upon reading the ingredients, I realized I have them in my kitchen and decided to give this a try.  After all I had tried some of her recipes before and liked them so this one should be good too right? Yep, it did not disappoint…the texture was soft and moist and not very sweet if not for the present of butterscotch chips. However, the chips I added were the mini size and I guess that’s why they melted upon baking. I shall be baking more of these with some variation perhaps:)

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Recipe by Nigella lawson


3 very ripe bananas (as no weight is given here, I used about a cup)

125 ml vegetable oil (substituted with melted butter)

2 large eggs

250 grams plain flour

100 grams caster sugar

½ teaspoon bicarbonate of soda

1 teaspoon baking powder

150 grams butterscotch morsels (or chocolate)

1. Preheat the oven to 200°C/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers. (I only managed to get 10 muffins) I set my oven at 175C
2. Mash the bananas and set aside for a moment.
3. Pour the oil (melted butter) into a jug and beat in the eggs.
4. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
5. Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin – I use an ice cream scoop and a spatula – and bake in the oven for 20 minutes.

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