Friday, May 3, 2013

Mini Banana and Butterscotch Muffins with Cream Cheese Icing

I had some friends over for dinner. We did the common thing that friends often do; I make the main, some one brings a dessert and another brings some kind of canapé.
My friend brought a delicious apple cheesecake with butterscotch sauce.... to die for! but unfortunately this post is not about that meal (not a great way to introduce what's coming is it? ha!)

Getting to the point... there was some butterscotch sauce leftover. It was quite a small amount but it was so delicious I felt it would be a sin to chuck it.

Now the question, "how am I going to use this butterscotch sauce?". I mulled over it for a while.... I had some frozen bananas I was planning to make a banana loaf with, and I thought "banana and butterscotch?... yummy!"
Now, how to use the two together?? We all know about cupcakes filled with icing or whipped cream right? ..... well..... :)

3-4 bananas, mashed
½ C melted butter
1 tsp vanilla extract
1 egg, slightly beaten
1 ½  C flour
¾ C white sugar (I actually put just under ¾ C. I don’t like too sweet)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
About 1/2 cup butterscotch sauce

Oven @ 350F
Line mini muffin tin with mini-cups
Mix all wet ingredients in one bowl and all dry ingredients in another bowl. Then add dry mix to wet mix and combine well (I use a kitchen aid – God sent!!!)
Pour batter into each mini-cup to just under the rim. Bake for approx. 15min or until golden and knife comes out clean from the centre of a muffin.

And now for the butterscotch filling; with a small knife, cut out little hole in each mini muffin (don’t discard the hole tops); fill with butterscotch, and replace the little muffin top. It looks like this but obviously much smaller.

As for the cream cheese icing, I don’t really measure. I just mix to taste. It was about ¼ cup butter, ¼ cup cream cheese and ¾ cup icing sugar. Whip together (in a kitchen aid or with hand-held electric mixer). (The butter and cream cheese should be at room temperature. If they’re not just whip them long enough, they will warm and soften enough eventually). Again, I don’t like anything too sweet so you can add more or less icing sugar depending on how thick and how sweet you want your icing.

I was actually inspired by this recipe… amazing!! I’ll have to try it sometime

1 comment:

Finja said...

Das wäre jetzt genaus das richtige für mich :-) Ich liebe Muffings.