Banana butterscotch fudge muffins

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Adapted from Nigella’s Banana Butterscotch Muffins

We’re all about banana at the moment.  This is the third recipe in a row containing this most useful of ingredients but it’s just how things have shaken out recently.  After torturing my guinea pigs (hello long-suffering friends!) with all sorts of trial bakes in a variety of sorry states I owed them something good.  Step in the banana muffin.  I usually do these with a chocolate chip (and you can certainly substitute those if you’d rather) but I thought I’d go a slightly different direction with these.  Pottering around the internet I found that Nigella has a recipe, but her butterscotch morsels are, I think, those found in the US which have the consistency of white chocolate chips.  (I’ve seen peanut butter morsels too – am very jealous).  I thought briefly about using a chopped Caramac bar, as I figure this is the most likely UK equivalent.  But further online delving suggests the Caramac is laced with gluten.  Delicious!  Not.  So I went to the ‘ole faithful’ that is Waitrose.  Here you have a choice of butterscotch pieces, which are hard, not soft, and bubble up crazily creating molten hot streaks of sweet crunch in the muffin, or fudge chunks, all soft and melty.  Neither are quite like the butterscotch pieces originally used in all likelihood, but both will create a very satisfying muffin.  You could try mixing the two in one muffin, or splitting the batch and doing half and half.  Any way you decide to go you will not be disappointed.  Please note though that both the butterscotch pieces and fudge chunks I’ve used contain condensed milk, and so this recipe is not dairy-free.  Since the proportion of lactose in the final portions is likely to be very small I’ve gone with it.  Also, both are made using glucose from wheat syrup, which Coeliac UK states is suitable for those avoiding gluten but will not be for those with a wheat allergy.

Banana butterscotch fudge muffins

Prep time 10 minutes Cook time 20 minutes Makes 12 servings

Place paper cases in a 12 hole muffin tin.  Preheat the oven to 180ºC fan-assisted

  • 3 medium bananas, very ripe
  • 125ml sunflower oil
  • 2 large eggs, lightly beaten
  • 50g brown rice flour
  • 50g sorghum flour
  • 50g sweet rice flour
  • 50g potato starch
  • 50g corn starch
  • 100g light muscovado sugar
  • 2 tsp whole psyllium husk
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 125g butterscotch pieces or 100g fudge chunks or a mix of the two (I use Waitrose Cook’s Ingredients – see above for allergy info)

First mash the bananas in a small bowl and set to one side.  In a large bowl weigh out all the flours, starches, sugar, whole psyllium husk, baking powder and bicarbonate of soda.  In a jug measure out the oil, then whisk in the eggs.  Pour this into the flour mixture, followed by the mashed bananas and mix well.  Fold in the butterscotch pieces or fudge chunks. Divide the mixture equally between each of the muffin tins – the mixture will come close to the top which is ok.  Bake in the oven for around 20 minutes until the muffins are risen, firm to the touch, and golden brown.  Remove from the oven and cool the cakes on a wire rack.

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