I'm very lucky to have access to a shop that sells all sorts of expats products, things that remind me of being back home, like Lifesavers for example, or Swiss Miss Hot Chocolate. Every once in a while I head there and stock up on what I consider essentials- baking powder, baking soda, vanilla extract and 00 flour. I usually come home with a lighter wallet because there's so much I can't resist. Last time I was there, I saw this amazing Italian porcini stock and fell in love with its very retro packaging! Baking products are especially hard to resist. Things like flavored baking chips and all sorts of extracts.
When I first got Nigella Express, there were two recipes that immediately caught my attention- the Banana Butterscotch Muffins and the Chocolate Mint Cookies. I desperately searched the above mentioned shop for both butterscotch chips and mint extract- to no avail. So when my my father (who lives in new Jersey) asked me what I wanted for Christmas, I didn't have to think twice. Not only did I get the chips and the extract, I also got some peanut butter chips and some cooking magazines! Very kind, indeed.
Last Sunday I finally decided to give the muffins a shot. I called in my little helper (Kirstie) and together we baked the moistest, most delectable muffins ever. And believe me, I'm not exaggerating! I thought Nigella's Chocolate Chocolate Chip Muffins were my favorite, but these butterscotch babies have kicked the chocolate ones right out of their prime position!
I think this recipe is definitely one to try soon!
PS: Oh and good news! Last week I saw that my Dutch blog was mentioned in Elle Food's website (the Dutch one)! It was called "mouth-watering"!!
Here's the recipe:
Banana Butterscotch Muffins
3 very ripe bananas
125 ml vegetable oil
100g caster sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
150g butterscotch (or chocolate) morsels
- Preheat the oven to 200C/gas mark 6 and line a 12-bun muffin tin with muffin papers.
- Mash the bananas and set aside.
- Pour the oil into a jug and beat in the eggs.
- Put the flour, sugar, bicarb of soda and baking powder into a large bowl and mix in the egg and oil mixture followed by the mashed bananas.
- Fold in the butterscotch morsels and scoop into the prepared muffin tin.
- Bake for 20 minutes.