I don’t think there is anything wrong with starting the new year with sweets since I keep up with the party theme, booze. You won’t taste the booze per se, but you would definitely taste the depth of flavor. Whiskey is one of those liquor I had never thought to mess with, except to serve it neat or on the rocks. Though it’s the drink I never have a taste for, I truly am smitten with it as an ingredient. If you don’t have time to make these banana muffins, please oh please spare 10 minutes to make the whiskey butterscotch sauce; it is so quick & easy to make, and it would be so good on MANY things, i.e. ice cream, waffle, pancake, cookie etc, and of course, on these banana muffins.
As you can see there are many action shots on this post. I must admit I intend to do too many of them because my portfolio was lacking in those. So, right now, I am shooting for the blog based on what I still need for my portfolio. and I hope you don’t mind. By the way, if you have any suggestion of what I should shoot next, I’m all ears.
- For banana muffins
- 4 medium ripe bananas (about 1½ cups mashed)
- ½ cup light olive oil
- 3 room temperature eggs
- 1½ cups brown sugar
- 1½ cups self-raising flour
- 1 teaspoon ground pumpkin spice or cinnamon
- For whiskey butterscotch sauce
- 1 cup cream
- 60g. unsalted butter, cubed
- 1 cup brown sugar
- 1-2 tablespoons whiskey
- Preheat oven to 180°C (350°F). Line the muffin tins with paper liners. Place the
- bananas in a bowl and mash with a fork. Add the oil, eggs, sugar and mix to
- combine. Add the flour and pumpkin spice and mix to combine.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin
- halfway through, until golden brown or until a skewer comes out with just a bit of
- crumbs, about 20-25 minutes. Allow to stand in the tin for 5 minutes before turning out
- onto a wire wrack to cool completely. Make about 12+.
- To make whiskey butterscotch sauce, place all ingredients except whiskey in a medium
- sauce pan over medium heat and stir until butter has melted. Bring to boil, keep stirring
- (you must keep an eye on the sauce at all time as the sugar bubbling up) for 7 minutes,
- or until thickened. Remove from heat, add whiskey and stir to combine. Let cool
- completely. Serve it with banana muffins.
- I used big muffin tins, and fill each with ½ cup batter. If you use standard muffin tins, you
- will definitely have more than 12 muffins.
- For sauce: you can use up to 2 tablespoons of whiskey to the recipe. If you are pressed
- with time, bring pre-made caramel sauce of any brand you like to boil, then remove from
- heat, add whiskey and stir to combine. Let cool before using.
As 2017 is approaching, I surely hope you still have a tiny space in your tummy for sweets. Fruit and vegetable are so good for your health, but sweets are STILL so good for your soul — wink wink.
Until next post, happy new year 🙂
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