I redesigned my blog! Yay! All by myself, no help, no tips and most of all, no paying anyone!
I’m crazy proud of myself, because it was so freaking difficult. No one is around to tell me how impressed they are, and no one probably will. It’s nothing special, but I just wanted something plain that I can build upon. I feel clever.
On that note, it is in no way finished! But I’m getting there.
I’ve found the time to redesign my blog whilst spending a few days at my Dad’s house. I’m relaxing here for a few days.
I needed to get away from my 21 person house for a bit. Not that I don’t love each and every one of the other 20 people I live with, but it can get hectic.
I really do have fabulous housemates, who else has a housemate who would guest post for them like Liz did on Monday, sharing her Banana and Peanut Butter Chocolate Chip Muffins?
As she mentioned in her post, the peanut butter muffins were not the only ones she made. She also made banana butterscotch muffins.
I’d made butterscotch earlier in the week that needed using, so she smashed it up and put it in. The result was dribbly caramel gooey muffins that looked amazing.
Knowing there was some smashed butterscotch left over, I had to try it myself.
And they were GOOD! There is something super satisfying about putting homemade butterscotch into muffins, especially when they turn out so well.
They were super moist (sorry everyone, but there really is no other way to describe them), sweet and packed with flavour! I’d love to tell you they keep for ages, but when I turned up at my dads house yesterday he ate 5, yes 5, and now they’re nearly all gone, so I’m not sure how long they last. But I’m going to presume quite a while. You know, if your Dad is not on an artery clogging mission!
You don’t have to make your own butterscotch to make these, store bought chips are fine.
The only recommendation I would make is using liners in your muffin pan. The butterscotch melts and oozes out creating an amazing texture, but it will glue them to the pan or give you sugar burns if you try and get them out before they’re cool. Always pull the muffins out by their papers!
Now go and make some of the best banana muffins I have ever tasted!
- 3 very ripe bananas
- 125 ml vegetable oil
- 2 large eggs
- 250 grams plain flour
- 100 grams caster sugar
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 150 grams butterscotch morsels
- Preheat the oven to 200°C and line a 12 hole muffin tin with muffin cases.
- Mash the bananas and set aside.
- Pour the oil into a jug and beat in the eggs.
- Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
- Fold in the butterscotch chips, then place equal quantities in the prepared muffin tin
- Bake in the oven for 20 minutes or until golden and firm.
- Transfer to a wire cooling rack.