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.