I make these often because they are easy, tasty and keep well. And because I forget to eat the bananas I buy and hate to waste them.
So it’ll be a muffin for breakfast every day this week.
Here’s the batter.
In the oven.
Here’s the finished product.
From Nigella Express, by Nigella Lawson.
The original recipe is here.
The North American version is here.
Banana and Butterscotch Muffins
1/2 c vegetable oil
1-2/3 c flour
1/2 c white sugar
1 tsp baking powder
1/2 tsp baking soda
1-1/4 c very ripe bananas (2–3 bananas)
1 c butterscotch (or chocolate) chips
Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
Measure the oil into a large measuring cup and beat in the eggs.
Put the flour, sugar, baking powder and baking soda into a large bowl and mix in the liquid ingredients, followed by the mashed bananas.
Fold in the butterscotch chips, then divide equal quantities into the waiting muffin pan — I use an ice cream scoop and a spatula — and bake in the preheated oven for 20 minutes.