This recipe for banana butterscotch muffins comes from Nigella Lawson’s Quick Collection for iPad (Random House 2012), with one minor modification (I added ground cinnamon, one of my favorite spices). I like to eat the muffins while they are still warm with a dollop of room temperature butter for good measure.
Most cooks and bakers have someone who inspires them. In the realm of celebrity chefs and cooks, there are a few that I admire, like Ina Garten, Tyler Florence, and Giada De Laurentiis. But at the top of my list of celebrity food icons is Alton Brown and Nigella Lawson. I like Alton’s balanced approach to understanding recipes and ingredients (he delves in to the science as much as the art of cooking). And I just adore Nigella Lawson, who (like myself) is not a professionally trained chef. Her passion for food, her wit and common sense approach to cooking makes her a friend to every home cook who aspires to create simply good food.
Preheat your oven to 400° F. Line a standard 12-muffin tin with cupcake papers.
In a medium bowl, mash the bananas. Set aside for a moment.
In a small bowl (I use a Pyrex 2-cup measuring container), pour in the vegetable oil. Add the eggs and beat lightly.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and cinnamon. Mix in the oil-egg mixture, followed by the mashed bananas. Do not overmix the batter.
Fold in the butterscotch morsels. Place an equal amount of batter in each of the muffin tins. I used a large ice cream scoop to ensure consistency. Bake for 20 minutes, or until golden brown.
Remove from oven and cool in the muffin tin for 20 minutes. Remove the banana butterscotch muffins and cool completely on a wire rack.