Saturday, May 29, 2010
Mini Banana Chocolate Chunk Muffins
I guess many people will face the situation that don't know what to do about left over ripe banana .... for my case I decided to search on internet which recipe is interesting. I had questions about the recipe which I was searching- Firstly, it must be muffin coz it's quick and easy to make. Secondly, it have to be banana in the recipe. Thirdly, one of the ingredient must be oil not butter. And I came across Nigella's website with this recipe and it could be according to my preferences.
I halved the recipe and made in mini muffin pan and the muffins were very great! Soft and not so dry with banana flavor plus a bit of chocolate chunk inside. The important thing was they were not too sweet that what I really concerned. One thing I found that if you are not rushing to eat the muffins after baking, it's better to keep in air-tight container till next day and your muffins will keep moisture and softer in texture. In my opinion, that is a perfect muffin :)
Banana Chocolate Chunk Muffins (Original is Banana & Butterscotch Muffins)
(Make 12 pcs. standard muffins)
Mashed ripe bananas 3
Canola Oil 125 ml. (I halved the recipe but I put 65 ml.)
All purpose flour 250 g.
Sugar 100 g.
Bicarbonate of soda 1/2 tsp.
Baking powder 1 tsp.
Salt 1/8 tsp. (the original recipe don't have)
Butter vanilla flavor 1/2 tsp. (the original recipe don't have)
Butterscotch morsels 150 g. (I used milk chocolate chunk)
1. Combine canola oil+Egg set aside
2. Whisk flour, sugar, bicarbonate of soda, baking powder and salt together in a mixing bowl and make well in the middle of dry ingredients
3. Pour wet ingredients into dry ingredients and mix till just combined (Do not over mix) then add mashed banana and chocolate chunk
* The batter will look lumpy not smooth.
4. Scoop the batter into muffin pan which lined with paper liners and baked in preheat oven 180C with fan function or 200C without fan for 20 mins