Friday, January 11, 2013

Banana Chocolate Muffins

Hmmm...yum! Bananas and chocolate just go so well together! When making these, be sure to use very ripe bananas for maximum flavour. If the bananas are not ripe enough (the skin should develop black spots), it is better to be patient and wait another day. I use Del Monte bananas because they are easily available anywhere.

Makes twelve 2-inch muffins
  • 140g (1/2 cup) unsalted butter, cubed and softened
  • 170g (3/4 cup) caster sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 350g (3 cups) self-raising flour, sifted
  • 180ml (3/4 cup) fresh milk or lactose-free milk
  • 2 medium-sized extremely ripe bananas, finely chopped
  • 180g (1 cup) semi-sweet chocolate chips
  • Paper cases with a diameter of 2 inches

  • Preheat oven till 190°C/375°F.
  • Cream butter and sugar in a mixer on medium speed.
  • Add eggs and vanilla essence. Beat till well combined.
  • Switch mixer to low speed. Add about half the flour followed quickly by half the milk. Repeat till all the milk and flour are mixed in. Beat till just combined. Do not overbeat.
  • Gently stir in bananas and chocolate chips. Leave a small handful of chips aside.
  • Fill paper cases till very full. Sprinkle chocolate chips on top of batter.
  • Bake for 25 minutes till light golden brown.

The reason why the muffin batter should be filled till full is to give the muffin a nice rounded dome top. 

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