Sunday, 2 August 2015

Chocolate Banana Muffins

Looking around for some tasty muffin recipes I found one on Nigella's website for a chocolate and banana muffin.  It sounded very interesting, so I thought I would try it out.  I did read the reviews on the site, and it seemed that some found them a little bland, so I made a few changes to the recipe to try to ensure they tasted great.  My changes are reflected in my version of the recipe, below.  But you can see the original on Nigella's site by clicking on the link above.  

I upped the sugar content by 25%, added a teaspoon of vanilla extract and some milk chocolate chips. Those three simple changes have resulted in a very tasty muffin.  

Easy to make, as are most muffins, it is just crucial that you dont overmix when adding the dry ingredients to the wet. Just stirring the dry ingredients until fully combined is all you need to do.

I am very pleased with the results, as they cooked nice and evenly, being moist with a lovely chocolate flavour, enhanced by the milk chocolate chips, and then the wonderful flavour of banana too. 

The recipe will make 12 nice large muffins.  If you try this recipe I am sure you wont be disappointed.
Chocolate Banana Muffins

Ingredients:
  • 3 very ripe or overripe bananas
  • 125 ml vegetable oil
  • 2 large eggs
  • 125 grams soft light brown sugar
  • 225 grams plain flour
  • 3 tablespoons best-quality cocoa powder (sifted)
  • 1 teaspoon bicarbonate of soda(baking soda)
  • 75 grams chocolate chips(I used milk chocolate but dark would be fine)
Method:
  1. Preheat the oven to 200°C/180C Fan/400°F/gas mark 6 and line a 12-bun muffin tin with papers or cases. 
  2. Mash the bananas by hand or with a freestanding mixer. 
  3. Still beating and mashing, add the oil followed by the eggs. vanilla extract and sugar.
  4. Mix the flour, cocoa powder and bicarbonate of soda together and add this mixture to the wet ingredients folding it in gently until combined.
  5. Fold in the chocolate chips.
  6. Spoon the mixture into the muffin cases, trying to ensure an even distribution.
  7. Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. 
  8. Allow to cool slightly in their tin before removing to a wire rack.

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