Welcome to the Free Recipe of the Month!
Each month I feature a free recipe for visitors and regular subscribers. Once the month has passed, the recipe is retired into the BB Recipe Archives. So bake while the oven's hot! These recipes are only here and free for four short weeks!
Banana Buttermilk White Chocolate Muffins
A stunning portrait in a banana muffin, pretty to look and homey to enjoy!
Caramel Pecan Swirl
4 tablespoons unsalted butter
4 tablespoons brown sugar, firmly packed
1/4 teaspoon cinnamon
1/2 cup chopped pecans
1/3 cup butterscotch chips
1/3 cup butterscotch sundae topping or dulce de leche
Muffin Batter
3/4 cup unsalted butter
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup pureed, very ripe banana (about two large)
1/2 cup buttermilk
Melted white chocolate
Preheat oven to 375 F. Generously spray a 12-cup muffin pan with nonstick cooking spray and place on a parchment paper-lined baking sheet. Position the oven rack to upper third position.
For the Swirl, place the butter, sugar, cinnamon, pecans, and butterscotchchips a food processor bowl and pulse to make a coarse, grainy mixture. Keep caramel sauce nearby,.
For the muffins, in a mixer bowl, cream the butter with the white and brown sugars until well blended. Add in eggs and vanilla and mix well. Fold in the flour, baking powder, baking soda, salt, and cinnamon. While dry ingredients are blending into the batter, add in the buttermilk and pureed banana. Blend batter well, scraping the bottom and sides of the bowl to ensure batter is evenly mixed.
Scoop batter halfway up a each muffin well, top with some of the swirl mixture, top with 1-2 teaspoons of caramel topping or dulce, top with more muffin batter and finish with some caramel pecan swirl, and some caramel sauce or melted white chocolate on top. If you want huge muffins, scoop 8 muffins that are really loaded into the muffin well.
Bake 30-40 minutes until muffins are gently browned around the edges and seem set, when touched.
Cool well before removing from pan and let finish cooling on a cake rack.
Makes 8-12
