Apple, toffee, raisin and butterscotch muffins

This is a variation on the toffee apple muffins that I posted earlier in the week. They were so popular I baked them three times in a week! I had further requests but had run out of ingredients. I decided to use up leftovers that I had to create a variation of the muffin and it worked beautifully. Personally I prefer this version as it has butterscotch chips and raisin. J prefers the toffee apple muffins.

I'm sending this to the No Waste Food Challenge guest hosted this month by Tracy from It's Not Easy Being Greedy on behalf of Elizabeth from Elizabeth's Kitchen Diary. This recipe uses up the bits of ingredients in my cupboard - raisin, butterscotch chips and 4 toffee sweets.

It's also suitable for the Credit Crunch Munch challenge guest hosted by Elizabeth from Elizabeth's Kitchen Diary on behalf of Helen from Fuss Free Flavours and Camilla from Fab Food 4 All.

Makes 14 muffins

2 apples, peeled, cored and chopped
1 pot of 165g fat free yoghurt
150mls milk
100g brown sugar
100g butter, melted
300g plain flour
1.5 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 eggs
4 toffee sweets, chopped into quarters
100g raisins
100g butterscotch chips

• Preheat the oven to 180C. 
• In a large bowl, mix the yoghurt, milk, eggs, sugar and butter.
• In a separate bowl, sift the dry ingredients.
• Stir into the wet ingredients until just mixed.
• Stir in the chopped apples,toffee sweets, raisins and butterscotch chips.
• Divide the mixture between the muffin cases.
• Bake for approximately 25-28 minutes or until golden brown and a skewer inserted into the centre comes out clean.

Butterscotch and Pecan Bananas on the BBQ

Hope everyone is enjoying the good weather. This is not really a recipe but I thought I'd share it anyway as it's a really quick and easy dessert to prepare if you are thinking of having a BBQ today. I initially wanted to use chocolate chips and mini marshmallows but then I spotted my butterscotch chips and pecan nuts. It only takes minutes to prepare and makes for a tasty dessert! The butterscotch and pecans go well with the bananas. I can't wait to try the chocolate and marshmallow next. Maybe chocolate and peanut butter too!

Make a slit along the banana but be careful that you don't cut all the way to the end. Stuff it with a handful of butterscotch chips and some pecan nuts. Wrap it up tightly in foil making sure the edges are sealed. Place on the BBQ for about 30 minutes or until the banana has blackened. Split it open fully and serve with some vanilla ice cream.

I'm sending this to Tea Time Treats hosted by Jane from The Hedgecombers and Karen from Lavender and Lovage. The theme this month is BBQ Fodder.

 stuff bananawith butterscotchchips and pecan nuts 

 cook it on the BBQ 

 yum! 

 serve with a scoop of ice cream  

Pecan Butterscotch Blondies

We went to America a few weeks ago for a holiday to celebrate J's significant birthday. We had a brilliant time and it was also a good opportunity for me to stock up on American baking goodies. I bought a few bags of butterscotch chips as I love the flavour and really enjoy baking with them. However, my favourite combination is still butterscotch and pecans so I decided to make some blondies with them. The flavours work really well together and they were quite addictive! I brought this along with the Irish tea bread to work but these were devoured much quicker. I'm sure I will be getting repeat requests for this one! 

 adding butterscotch chips and pecan nuts 

 ready to bake 

 fresh from the oven 

 delicious! 

Makes 1 large traybake

225g buttter

200g brown sugar

75g caster sugar

2 eggs

1 teaspoon vanilla extract

250g plain flour

100g pecan nuts, chopped

300g butterscotch chips

• Preheat the oven to 180C.
• Cream the butter and sugars until light and fluffy.
• Add the egg and vanilla extract and continue mixing.
• Stir in the flour and mix well. 
• Finally stir in the butterscotch chips and pecan nuts.
• Press into a traybake tin and bake for approximately 30-35 minutes or until golden brown and a skewer inserted into the centre comes out clean. 

Chewy Butterscotch Blondies

Baking is back in full swing at The More Than Occasional Baker. It was nice to have a little break from the kitchen but it's equally nice to be back. I got a lovely selection of goodies from America recently which includes a bag of butterscotch chips. I've previously baked cakes and cookies with them so I thought about doing something a little different. There is a recipe on the back of the pack for Chewy Butterscotch Brownies so I decided to give it a go. However, I can't call these brownies as there's no chocolate in sight. Instead I've renamed them blondies.

As the title suggests they are chewy in texture with a lovely crunchy top. The butterscotch worked really well with the brazil nuts but I'm sure pecans will work just as well. This is a really simple treat to make and will be perfect for school fairs, picnics, days out or as a treat for yourself!

I'm entering this to Tea Time Treats hosted by Karen from Lavender and Lovage and co hosted by Jane from Hedgecombers. The theme this month is Picnic Food and Picnic Treats. These are perfect for picnics as you can make them in advance,they are easy to transport and they are individually portioned. 

I'm also entering this to Blogger Bakespiration Challenge hosted by Stuck In The Tree.

 adding butterscotch chips and Brazil nuts

 ready to go in the oven

 slightly crispy edges! 

 delicious! 

Recipe adapted slightly from Nestle Tollhouse

312g plain flour
1 teaspoon baking powder
225g butter
280g brown sugar
1 tablespoon vanilla extract
2 eggs
100g brazil nuts (or any nut)
312g butterscotch chips (1 pack)

• Preheat the oven to 180C. 
• Cream butter and sugar until light and fluffy. 
• Add in the flour, baking powder and vanilla extract.
• Beat in the eggs, one at a time mixing well between each addition.
• Finally stir in the butterscotch chips and walnuts.
• Pour into a baking tray and bake for about 40-45 minutes or until golden brown and a skewer inserted into the centre comes out clean. 
• Allow to cool completely before slicing. 

Butterscotch Bundt Cake

Today May 18th 2014 is World Baking Day. The theme is who will you bake for? Baking is a great way to show you care and although I baked this earlier in the week, it's a lovely cake to share on World Baking Day. I'm away for the weekend so I can't actually bake anything today. Have you baked something for World Baking Day and if so what did you bake and for whom?

I saw this recipe ages ago and bookmarked it immediately. I bought some butterscotch chips when I was last in America and finally found an opportunity to bake with it. The cake is absolutely stunning. The bundt tin does all the work so it looks impressive and it tastes absolutely amazing. The glaze is the perfect complement and there wasn't a crumb left even though it's a huge cake! 

I'm sending this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.

 brown sugar, flour, sour cream, milk, butter, butterscotch chips, eggs 

 Pour a small amount of batter into the tin

 add a layer of butterscotch chips

 fill with more batter followed by a second layer of butterscotch chips

 I added an extra third layer of butterscotch chips

 ready to go in the oven

 fresh from the oven - you can see the caramelise butterscotch chips 

 with the glaze

Recipe from Food Librarian

For the bundt cake
320 grams light brown sugar
3/4 cup sour cream
170g butter
4 eggs
466 g flour
1 Tablespoon baking powder
310mls milk
170 g butterscotch chips

For the glaze
56g butter
50g light brown sugar
2 Tablespoons milk
125g icing sugar
1 Tablespoon vanilla extract 

• Preheat the oven to 180C. 
• Cream the butter and sugar until light and fluffy. 
• Add eggs one at time, mixing well after each addition.
• Mix in the sour cream.
• In a separate bowl, sift the flour and baking powder. 
• Add 1/3 of the flour mixture followed by 1/2 of the milk and repeat, beginning and ending with the flour mixture. 
• Pour 1/3 of the cake batter into the bundt tin. 
• Sprinkle butterscotch chips in the middle, avoiding the sides of the tin. 
• Repeat this for another 2 layers finishing with a layer of cake batter on top. 
• Bake for about 50-60 minutes or until a skewer comes out clean.
• Allow to cool in the tin for 10-15 minutes before turning out to a wire rack to cool completely.
• Once the cake is cooled, make the glaze by placing the butter, brown sugar and milk in a medium saucepan until it comes to a boil.
• Remove from the heat and stir in the icing sugar and vanilla extract until smooth.
• Pour the hot glaze over the cooled cake. 

Banana Butterscotch Pecan Muffins

I mentioned yesterday that I baked 2 banana recipes recently. If you missed the dark chocolate and raspberry banana loaf then do check it out as it's delicious! This is actually one I've baked before but I decided to make them into muffins and because they are so good, I want to share them again.  The flavour combination of banana, butterscotch and pecan is heavenly. I substituted spelt flour to make it healthier - you can also use wholemeal flour or plain flour. It makes for a very substantial breakfast and  they freeze well too :)

 finally got a chance to use my pretty muffin wrappers 

 yum! 

Makes 8 large muffins

3 ripe bananas
225g spelt flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
150g brown sugar
2 eggs
1/2 cup vegetable oil
60mls milk
60g yoghurt
100g pecan nuts
150g butterscotch chips

• Preheat the oven to 180C.
• Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in a bowl and set aside.
• In a large bowl, mash the bananas.
• Add the eggs one at a time. 
• Add the sugar, oil, milk and yoghurt and mix well.
• Add in the dry ingredients and mix.
• Finally stir in the butterscotch chips and pecan nuts.
• Spoon into muffin cases.
• Bake for approximately 20 - 25 minutes until golden brown. 
• A skewer inserted in the middle should come out clean.

Banana Butterscotch Bundt Cake

As promised a banana bake for AlphaBakes 'B' this month. I decided to make it a triple B - Banana Butterscotch Bundt cake! My friend bought me these butterscotch chips from America last year so I'm pleased to finally put them to good use. I made up the recipe based on the ingredients I wanted to use and also from looking at lots of recipes and my own experience. The final result - AMAZING! Everyone really loved it and I even managed to convince a non-cake eating person to have a slice and she said it was delicious! 

The butterscotch really complements the banana flavour and the pecans add a lovely crunch and taste. I also used a bit of yoghurt to make the cake extra moist. A definite bake again except for the sad fact that I've run out of butterscotch chips! If you have any, I'd highly recommend trying this recipe. 

If you don't already know, AlphaBakes is a monthly blogging challenge hosted on alternate months by myself (host for this month) and Caroline from Caroline_Makes. We use a random letter generator to pick a random letter from the alphabet each month and the idea is to bake with that letter as the main ingredient or name of bake. You have until the 25th April to submit your brilliant 'B' entries to me so get baking! 

 my precious bag of butterscotch chips - thank you C! 

 adding the butterscotch chips and pecan to the batter (I know it looks like a lot but I made a double recipe)

 which meant I had enough for a few mini bundt cakes as well :) 

 perfect with a cup of tea. Who wants a slice? 

An original recipe by bakingaddict

This is for 1 recipe - I made a double recipe to yield 1 large bundt cake and 5 mini bundt cakes. 

3 ripe bananas

225g self-raising flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

150g brown sugar

2 eggs

1/2 cup vegetable oil

60mls milk

60g yoghurt

100g pecan nuts

150g butterscotch chips

• Preheat the oven to 180C.
• Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in a bowl and set aside.
• In a large bowl, mash the bananas.
• Add the eggs one at a time. 
• Add the sugar, oil, milk and yoghurt and mix well.
• Add in the dry ingredients and mix.
• Finally stir in the butterscotch chips and pecan nuts.
• Spoon into a bundt cake pan.
• Bake for approximately 50 minutes for a large bundt cake, 20 minutes for mini bundt cakes. 
• A skewer inserted in the middle should come out clean.
• You may need to cover with foil if it starts browning too much.