The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Banana Butterscotch Muffins

Blaise Doubman

To go along with some of the Holiday type recipes I have been sharing, here is one that I am for sure everyone will love, even if you do not like butterscotch. This recipe is super versatile and if you do not like butterscotch, simply replace the butterscotch chips with either semi-sweet chocolate chip, milk chocolate chips, dark chocolate chips or even white chocolate chips! Any and even a combination of all would be delicious! I can attest and say these are best when using butterscotch chips and eating them warm from the oven, however a close runner up would be eating them warm from the oven with white chocolate chips used instead. Yum!

It goes without saying, although I guess I am going to go ahead and say it anyways, that this recipe involves stirring and folding. There is no beating in this recipe. When making muffins you want to make sure and use a light hand. You want there to be lumps in this. However at the same time, you want all of the ingredients to be throughly mixed together too. It may seem difficult but it really is not. Just use a light hand to stir everything together and have patience. There is no vanilla extract in this recipe, no I did not forget. You can add some if you feel like you must do it but these really do not need it, plus I think it takes away from the delicate flavor of the bananas which are already fighting for attention with the chocolate chips. 

Banana Butterscotch Muffins

Leftovers can be kept at room temperature for up to 3 days.

3 bananas, super ripe

1/2 cup vegetable oil

2 large eggs, beaten

1/2 cup white granulated sugar

1 2/3 cups white all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups butterscotch chips

Start by preheating your oven to 400 degrees F.

Line a 12-cup muffin tin with muffin or cupcake liners.

Peel the bananas and mash them into a large bowl with a fork.

Add in the vegetable oil and large eggs and mix until combined.

Stir in the white granulated sugar.

Fold in the white all-purpose flour, baking powder, salt and baking soda until just combined.

Fold in the butterscotch chips.

Divide the batter evenly between the 12 prepared muffin cups.

Sprinkle the tops with additional butterscotch chips, if desired. 

Bake, in preheated oven for 18 minutes. 

Remove and allow to cool slightly before enjoying.

Ask and Answer: In case you missed it. I have to issue an apology to those who have written into me about my Oatmeal Cookies that I featured here in my column. The 2 1/2 cups white all-purpose flour did not seem to make the final recipe. The flour plays an important role in these cookies and I apologize for the written error of leaving it out. The recipe has been corrected on my website.