Friday, February 24, 2012
Sometimes, when you've stopped looking for something is when you find it.
I'd been looking for a good banana recipe for some time now, banana bread or banana muffins, there's not a huge difference. But I'd sort of given up on that, put it on the back burner and focused on other things. And then, my fiancé decided to clean out the freezer the other day, and I noticed how many bananas had piled up in there, quite a few of them no longer good, I'm sure, but some of them I knew I'd only put in there a few weeks ago.
Meanwhile, I'd already noticed that the giant pile of bags of baking chips had been sitting there in the pantry, mocking me, and I'd pulled out a bag of peanut butter chips and opened them, nibbling on a few here and there. So when I saw the pile of bananas needing to be used up, I thought, why not look around for a peanut butter-banana something, a muffin or cookie or somesuch?
Of course, once I'd settled on this recipe, I realized that while I have one bag of peanut butter chips, I have four bags of butterscotch chips, and they're all set to expire in October, meaning that I have to use them up between now and then. (In case you're curious, the reason why I have four bags of butterscotch chips to use up is that I was stockpiling them when they were on sale for a baking project that was supposed to happen in January... but it got postponed until next spring, far past when the chips need to be used. So much for planning ahead.)
But it all worked out for the best, 'cause really, butterscotch is only a few steps away from caramel or brown sugar, flavor-wise, and those are the sorts of flavors that pair nicely with banana. These came out even yummier than I'd hoped for, and they filled this house with a sweet, almost pancake-y aroma. Plus, not only is the pairing of banana and butterscotch a good one, but the muffin recipe itself is a keeper, very moist and light and delicious. :)
Adapted from Fun & Fearless in Beantown
1 1/2 c flour
2/3 c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 c butter
1/4 c buttermilk
1 tsp vanilla
3/4 c butterscotch chips (or peanut butter, or chocolate, or nuts, whatever)
1. Whisk together the flour, sugar, baking powder, salt and cinnamon. Set aside.
2. In another, good-sized bowl, microwave the bananas and the butter until the butter melts, then mash together until it's as smooth as you can get it. Stir in the buttermilk and vanilla, then the egg, then the dry ingredients. Mix in the butterscotch chips.
3. Divide evenly among 12 greased muffin cups. Bake at 350 degrees for 20 to 25 minutes, until they are golden and a toothpick inserted in the centers comes out clean. Cool for a few minutes in the pan, then remove onto a cooling rack.