While I'll post the fun cards we did tonight at stamp camp in tomorrow's post, I thought I'd share with you 2 new recipes I tried for our "eats". The first is from Nigella Lawson's newest book (I think it's her newest at least), Nigella Express: Banana Butterscotch Muffins. The combination of banana and butterscotch was great and the outside had a really nice crispy crust to it. No more thrown away bananas in this house -- this recipe is the answer.chili cheese dip. I usually try to have some type of warm crockpot dip and fall back to Buffalo Chicken dip or an artichoke spinach dip. Tonight I wanted to try something different and really it was a mistake. It tasted very institutionalized (does that make sense?) and didn't get eaten much. Back to the old standby next time.
(Just so you don't think we had all junk food I also put out a tray of fresh veggies and fruit -- that's usually what gets eaten first.)
Banana Butterscotch Muffins
(slightly modified from Nigella Express)
Preheat your oven to 400F and line 12 regular muffin tins with papers and spray 12 mini muffin tin with nonstick baking spray.
Mix together in a small bowl:
- 1/2 cup vegetable oil
- 2 eggs
- 4 mashed ripe bananas
Whisk together in a larger bowl:
- 1 2/3 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Add liquid ingredients to the flour ingredients and mix until just combined. Add in:
- 1 cup butterscotch chip (or chocolate)
Divide batter evenly between the two pans and bake for 15 minutes for the mini and 20 minutes for the regular size.