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Banana and Butterscotch Muffins
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Banana and Butterscotch Muffins

A muffin packed full of banana goodness and studded throughout with butterscotch morsels. A great way to start the day!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Emma

Ingredients

  • 190 grams Plain flour All Purpose, (1 and 1/2 cups)
  • 190 grams plain wholemeal flour whole-wheat, (1 and 1/2 cups)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 100 grams granulated sugar (1/2 cup)
  • 2 large eggs
  • 240 millilitres buttermilk at room temperature (1 cup)
  • 60 millilitres vegetable oil (1/4 cup)
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas - mashed
  • 200 grams butterscotch morsels (1 cup)

Instructions

  • Preheat your oven to 220C / 425F / Gas mark 7 and prep a 12 hole muffin pan by very lightly greasing it.
  • In a large mixing bowl add in the flours, baking powder, salt and ground cinnamon. Give them a gentle mix to combine them.
  • In a large jug or another mixing bowl pour in the sugar, eggs, buttermilk, vegetable oil, vanilla extract and mashed bananas. Mix everything until you have a pale looking liquid.
  • Pour the liquid ingredients into the bowl of dry ingredients and with a gentle hand combine them. It's okay if the mixture looks a bit lumpy still.
  • Gently fold in the butterscotch morsels.
  • Immediately scoop the mixture into your muffin pan. Fill the holes right up to the top so you get lovely high muffins.
  • Pop them in your hot oven, after 5 to 8 minutes you need to turn your oven down to 190C / 375F / Gas mark 5. The initial heat will give them the high dome but they will burn if left at this temperature. Lowering the temperature will bake them through without burning them.
  • After a further 18 - 20 minutes check them for doneness. A pick should come out clean. If it doesn't pop them back in for a couple of minutes then check again.
  • Once baked through, take the pan out of the oven and allow the muffins to sit in the pan for a further 5 minutes. Then transfer them to a wire rack to fully cool down.
  • Like all muffins they are best eaten the day of baking but kept in an airtight tin they will keep fine for 3 days. You can always freeze them once cooked. They will keep in the freezer for 3 months.