Banana butterscotch muffins

Jon was in Madison for a long all-day trip today. I’m getting better at juggling the two babies by myself, but it is still an extra challenge to do bath and bedtime without an extra pair of hands. So, I consoled myself by baking some muffins with Lucy this morning. It helped!

p{color:gray}. Photo: “I thought _I_ was your little muffin!”

I’m really enjoying the “latest Nigella Lawson cookbook”:http://www.amazon.com/exec/obidos/ASIN/1401322433/octothorppres-20, and this recipe can be found there (though I’ve modified it slightly). Nigella says the muffins are good with chocolate chips too, and I believe her! Lucy loves to help — her specialty is putting the cupcake liners into the cupcake tin. I mixed up the dry ingredients last night and thawed a few frozen bananas in the fridge to make this morning’s baking process extra easy.

h3. Banana Butterscotch Muffins

½ c canola oil
2 eggs
1 2/3 c flour
½ c sugar
1 t baking powder
½ t baking soda
½ t salt
2-3 mashed ripe bananas (1¼ c)
1 c butterscotch chips

Preheat oven to 400°F, and put cupcake liners in a standard 12-cupcake tin. Sift flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk oil and eggs together, then pour into dry ingredients and stir with a wooden spoon until combined. Add bananas and mix thoroughly, then stir in the chips. Spoon batter into the tin — it works well to spray a big metal spoon with cooking spray, then the batter just slides off. Bake for 20 minutes, then cool muffins on a rack. Eat them with a big glass of milk — yummy!

Thanks, by the way, to Nicole and Brad for calling for this recipe via “Facebook”:http://www.facebook.com/profile.php?id=669368546! So social!