recipe: banana butterscotch muffins

MMMuffins.  Do you remember that chain of coffee/muffin shops, often found in the food court of the local mall?

Because of that franchise, to this day I’m a sucker for chocolate chip muffins.  Yes, I’m aware that they contain more fat and calories than your average donut…

I also loved their butterscotch pecan muffins, which looking back, were probably equivalent in fat and calories to TWO donuts.  But who cares, I only indulged in them from time to time and it was worth it.

My three year old son John and I love to bake together, and I thought that he would enjoy the butterscotch flavour of these muffins. I added bananas because yes, I’m still a mom and we have to include at least something nutritious in them.

I omitted pecans because John’s pre-school is a nut-free zone (add ½ cup to the batter if you so choose).
This recipe is adapted from “muffin mania’s” banana muffin recipe.

Banana Butterscotch Muffins

(makes 12 muffins)

ingredients

·        2 (two) cups mashed bananas, about four-five medium sized bananas

·        ½ (one-half) cup granulated sugar

·        1 (one) egg, lightly beaten

·        1 (one) teaspoon vanilla

·        1/3 (one-third) cup melted butter, slightly cooled

·        1½ (one-and-one-half) cups all-purpose flour

·        1 (one) teaspoon baking soda

·        1 (one) teaspoon baking powder

·        ¼ (one-quarter) teaspoon salt

·        ½ (one-half) cup butterscotch chips

·        ½ (one-half) cup chopped pecans, optional

method

1.      Preheat oven to 375 F.

2.      In a large bowl, mash bananas.  Stir in sugar, egg and vanilla.  Add melted butter and stir. In a separate bowl, sift dry ingredients together.  Add to banana mixture and stir only until just combined to make a thick batter.  Fold in butterscotch chips and pecans, if desired.

3.      Fill each cup of a muffin tin about 3/4 full.  Bake at 375 degrees for 20 minutes or until a pick inserted in the centre of the muffin comes out clean.