Maybe it was the etiquette that my mother instilled in me from an early age, but I never arrive at a party empty handed.
Whether it is a bottle of wine or a cheese platter, there is just something special and important about saying "thank you".
I stumbled upon these Banana Coconut muffins by accident. It was a lazy Sunday (the very best kind) and I had been invited over to a friend’s house for an impromptu film and a catch-up. Not being one to show up empty handed I quickly scoured my cookbooks for a quick and delicious snack.
These muffins are a unique twist on classic banana bread with added coconut and butterscotch chips.
Adapted from Back to Baking by Anna Olsen.
¾ cup (185ml) mashed bananas
½ cup (125ml) packed golden brown sugar
1 tsp (5 ml) lime zest
½ tsp (2ml) vanilla extract
½ cup (125ml) unsalted butter, melted and cooled
1 ¼ cups (310ml) all-purpose flour
1 tsp (5ml) baking powder
¼ tsp (1ml) salt
½ cup (125ml) sweetened, shredded coconut
½ cup (125m) butterscotch chips
1. Preheat oven to 375F (190C) and spray a muffin tin with non-stick coating.
2. Stir the bananas and sugar together, and then stir in the egg, lime zest, and vanilla. Stir in the melted butter.
3. In a separate bowl, sift in the flour, baking powder, and salt. Then combine the banana mixture and flour mixture together and stir until blended. Add in the shredded coconut and butterscotch chips.
4. Spoon the batter into the muffin tin and bake for 20-35 minutes. Allow the muffins to cool at least 10 minutes before removing them from the tin.
Image by Cailin Szczesiul for BitchBuzz.com