I love muffins but I don’t tend to make them as much as I do with things like cupcakes. I just think it’s really difficult to get the right consistency. I have finally got cupcakes down to a fine art art – after all, it’s what I specialise in. I have managed to build a good relationship with my oven, know how long they need to go in for, what the perfect temperature is and the right setting (why do ovens have so many different settings!). They now come out the same every time, spongey and soft. Just like they should. But muffins .. they don’t seem to like me as much! I always find they go a bit dry and certainly don’t last nearly as long as my cupcakes. But I think I have finally found a recipe that works and I couldn’t be happier.
I have had a real craving recently for something a bit different, and this was made worse when I had some new cook books for Easter by my lovely dad. There were a range of different muffin flavours, from your blueberries to your double chocolate. Spending time researching different recipes really helps me as I then tend to just throw all I’ve read together and come up with something a little experimental. With some overly ripe banana’s on top of the fridge and a lot of chocolate fudge bars left from Easter, I thought I would try my hand at making these Banana and Butterscotch Muffins with fudgey chunks. I’d like to think the amount of banana makes these muffins more on the healthy side, and are a lovely alternative to something ultra sweet and taste amazingly scrummy!
- 3 very ripe bananas
- 125 ml vegetable oil
- 2 large eggs
- 250 grams plain flour
- 100 grams caster sugar
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 150 fudge pieces
- 2 tablespoons of butterscotch sauce
- Preheat the oven to 200°C and line your muffin tin with muffin cases. The mixture makes about 20 muffins.
- Mash the bananas and set aside for a moment, then chop up the fudge bars into small pieces.
- Pour the oil into a jug and beat in the eggs.
- Add 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, butterscotch sauce and chocolate fudge pieces.
- Then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes.
These muffins really are very simple to make, and a little warm up in the microwave will mean you can eat these bad boys for a few days after first baking. They are so incredibly spongey and a real light bite, which to me is a perfect muffin consistency. The cooked banana goes sweet in the oven and reminds me of when I used to cook bananas on the BBQ in the summer.
I am so pleased on how these turned out and I will definitely be making a few more of these over the next few months making variations with different flavourings – I’m feeling blueberry next! Or may be something savoury …
They are perfect little snacks to take in the old handbag and have a little munch on at 11 with a nice cup of tea! They are also perfect to keep you going through the weekend – I have to admit I quite happily went through most of my batch, I don’t think they will last long enough to take in for work!
I think perhaps next time I will look at a more savoury option for my muffin – with summer just around the corner, its time for savoury muffins, quiche and plenty of tarts to keep you going all the way through to autumn. Did I mention I love the summer!
What is your favourite flavour of muffin?
Have you found that recipe that makes the perfect batch every time?