Banana Muffins with Butterscotch Chips & KSL Studio 5

If you should happen to be near your TV this Thursday morning around 11am, and your TV should happen to be tuned in to KSL Channel 5 here in Utah for their show, Studio 5 (which it really should be any way because they always have lots of fun ideas and information to share), then at some point in the show you will find yourself in a position to see me baking.  On TV.  Again.

Yes, somehow, even though the last time I went on TV was quite a while ago (hey, a whole lot of life happened in the mean time!) it must have been just long enough for me to forget all the stage fright I had the last time and decide that I would do it again.

Maybe it is the fact that this time I get to demonstrate a dessert on the show, and for any of you who come here regularly I'm sure you aren't surprised that that is a pretty comfortable topic for me.

So, if you want to watch for moral support, or just to get a good laugh since I'm sure I'll trip up at some point and embarrass myself, please feel free to tell me what you think! You know I'm always the first one to laugh at my own little foibles, so it should just be a really good time.

In case you decide you might want to do a little baking that morning to get yourself in the mood for the show, might I suggest these Butterscotch Banana Muffins that are incredibly fast, easy, reliable, versatile and delicious.  I'm pretty sure these muffins are, hands-down, the very best way to use up ripe bananas.  In fact, I've been stashing overripe bananas in the freezer and using them up to make these muffins about once a week.  You could use any flavor of 'chip' in them, so feel free to experiment.  I keep meaning to take more pictures of the different variations we've tried, but my family has no patience with me where these muffins are concerned now.  Suffice it to say, they are wonderful.

The muffins are perfect at any temperature, and stored in an airtight container, keep really well on your countertop for up to 5 days (but they won't last that long).  Try them with toffee bits, nuts, chocolate chips, butterscotch chips, white chocolate chips, cinnamon chips or even cappuccino chips. I've added anywhere from 1/4 to 1/2 cup extra chips if you like more mix-ins, so feel free to load them up.

Banana 'Chip' Muffins

Adapted liberally from Nigella Lawson

2-3 ripe bananas, mashed (about 1 cup)

1/2 cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour (or a combination of all-purpose and wheat flour)

1/2 cup sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 to 1 cup chips (butterscotch, chocolate, white chocolate, cinnamon, cappuccino, peanut butter or toffee bits, and/or nuts - or any combination)

Preheat oven to 375 degrees F.  Line or spray 12 muffin cups with oil.  Set aside.

Whisk together the oil, eggs and vanilla in a small bowl or glass measuring cup.  Set aside.

Whisk together the flour(s), sugar, baking soda, baking powder, and salt in a large bowl.  Add the oil/egg mixture and stir well till just combined.  Add the mashed bananas till just mixed in.  Fold in the chips.

Distribute the mixture evenly between the 12 muffin cups (will be about 2/3 to 3/4 full).  Bake the muffins for 22 to 24 minutes or until lightly golden and springy to the touch.  Let cool 5 minutes before removing from the pan.  Serve warm or at room temperature.  Store completely cooled muffins in an airtight container.