Sunday, December 1, 2013

Banana Butterscotch Muffin-Cake - You're Covered this #SundaySupper

Sometimes you need to pull a rabbit out of a hat when it comes to entertaining. Unexpected guests (or unexpected sleepovers), allergies or picky eaters and (the worst thing) running out of dessert or a snack with tea can all throw a wrench into the smoothly planned events packing the next couple of weeks. Then there are the times where you yourself are run so ragged that you forget you need to eat, not just shop, prep, cook and serve!

Butterscotch Banana Muffin - Cake

This muffin-cake is my answer to those dilemmas this holiday season. The recipe, which I developed when cooking for a small school last year, makes a lot - but it's relatively cheap, healthy and freezes like a dream while being delicious for brunch, snacking or dessert (especially paired with a tangy Raspberry Compote). If you know you'll be hosting at all hours of the day (and night) as well as stuffing your family into the car for the annual road trip to Great-Aunt Sally's, divide the batch between a muffin tin and a 9x13 so that you have both portable, "breakfasty" muffins and a base for a dressier dessert. Plus, since it's a banana dessert, it's perfect for all those leftovers from the fruit bowl that were too soft for the fruit salad.

This #SundaySupper, We've Got You Covered when it comes to all your menu dilemmas! From dishes cooked in covered pots, cloaked in sauce or topped with pastry to "how do I do... (or deal with...)" answers, this week will definitely keep your cooking sheltered from the bitter cold outside! This event is being hosted by DB aka Foodie Stuntman. Thanks DB!

Sunday Supper Movement

Covered Appetizers and Entre├ęs
Covered Desserts
Not Sure What To Do? We Got You Covered

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here.

Banana Butterscotch Muffin-Cake
Makes 40 muffins or 2 9x13” pans
2 1/3 cups whole milk
1 cup low-fat vanilla yoghurt
5 large, over-ripe bananas
¼ cup canola oil
1 block (12 oz) low-fat silken tofu
1 cup dark brown sugar
1 tbsp vanilla
2 2/3 cups flour
2 cups whole wheat flour
2/3 cup wheat bran
½ cup wheat germ
1 tsp salt
1 tsp cinnamon
1 tbsp baking powder
1 tbsp baking soda
1 cup butterscotch chips
  1. Preheat oven to 375F for muffins or 350F for 9x13” pans.
  2. In a food processor, puree milk, yoghurt, bananas, oil, tofu, sugar and vanilla until smooth. Pour into a large bowl.
  3. Add the flours, bran, wheat germ, salt, cinnamon, baking powder and baking soda and stir until just combined
  4. Divide between greased muffin tins or 9x13” pans.
  5. Bake muffins for 15-20 minutes or cakes for 50 minutes.
  6. Cool muffins 5 minutes in the pan before unmoulding. Cool cakes in the pan
  7. These freeze well and can be reheated in the microwave.
Amount Per Serving
Calories: 155.9
Total Fat: 4.3 g
Cholesterol: 1.8 mg
Sodium: 20.2 mg
Total Carbs: 28.9 g
Dietary Fiber: 2.0 g
Protein: 4.1 g

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