Who are we fooling? These are cupcakes. Why are those coffee shop lemon poppyseed super-frosted things called “muffins”? Because you get totally different reactions when you tell someone you ate a “muffin” for breakfast as opposed to a cupcake.
Let’s try this out…
Me: “I had 2 cupcakes for breakfast….”
You: *mouth open, aghast* “No! you didn’t. FAT.” This reaction is not unlike 1:31 of this little youtube gem
Let’s this again….
Me: “I had 2 muffins for breakfast…”
You: *nodding understandably* “Oh yeah, me too! I get so hungry right after breakfast if all I’m eating is 1 little muffin! By 10:00 I can barely walk to the coffee maker!”
Here’s the surprise, in both scenarios we’re eating the SAME THING.
We’ve developed this little white lie to avoid terrible social faux pas and concurrent judgment. Just thought I’d clear that up before handing you this
These started out as getting rid of 3 black bananas from work, a craving for some banana bread (we’ll talk about how “quick breads” are really code for “I-need-cake-in-my-mouth-fast, or “I Want Cake for Breakfast” another day) and the knowledge that I’d hid some butterscotch chips in my mom’s kitchen cabinet a while ago. Just waiting to make another pintrest dream come into reality.
Before we continue let me throw these at you, just this weeks theme/tunes!
..Good things are lost, some are found All Things Gonna Come Back Around … (Johnny and the Moon)
‘The Blizzard’s Never Seen the Desert Sands’ (Tallest Man on Earth)
‘The Ballad of Scarlet Town’ (also Johnny and the Moon)
‘Giving Up’ (Ingrid Michaelson)
Butterscotch Frosted Banana Bread Muffin/CAKES.
2 1/2 cups flour
2 1/2 heaping teaspoons baking powder
1/4 teaspoon salt
3 mashed very ripe bananas
1/3 cup olive oil
3/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/2 cup milk
Preheat oven to 350 degrees F. Combine the flour, baking powder, and salt in a bowl and set aside. Then in a mixer beat together the bananas, both sugars and oil till well combined and creamed (3 min or so) then add the eggs/vanilla and beat another 3-4 minutes on medium high. Add the dry mixture alternating with the milk (note, you might not need all the milk. Just add it till the batter is thick NOT runny like cake batter but still batter-y). Pour into muffin cups and bake for 15-25 min till they are super puffy and golden. Cool and frost with said frosting:
1 bag butterscotch chips
1 T crisco (or butter, I just think crisco plays nicer in the chip-melting department)
2 1/2 sticks unsalted softened butter
3-4 cups powdered sugar
milk (if needed)
Melt the chips and crisco carefully in the microwave or double boiler (these burn really easily so I mean it when I say to be CAREFUL and WATCH and STIR). Cool this. Another thing I really mean, if you do not cool this mixture totally you will end up with butterscotch butter soup. Which looks kind of how I imagine stomach acid looks after eating a lot of butterscotch chips. NICE! So take a chill pill and give half of it to your butterscotch/crisco mixture. When it is cooled, or at least at room temperature you may add it too the butter and beat it together till very well combined and fluffy (5 min or so). Then beat in the powdered sugar slowly, till creamy and even more sugary (you may not need all the powdered sugar but to be safe have at least that much on hand).