Last weekend I woke up at 5am. I gave up trying to get back to sleep after about an hour and, like any sane person, decided to make some muffins. The greatest appeal of muffins for me is the speed in which they cook. You get cake texture after just 15 minutes in the oven. They also make your whole house (or flat) smell amazing. And they have less fat and sugar than cake. I love cake, too, mind you.
I had some soft bananas in the house and, I may have mentioned before, an excess of half-eaten chocolate bars. No brainer: Banana Chocolate Chunk Muffins. I say chunk rather than chip because the chocolate was mostly roughly broken-up bars. This meant a mixture of slivers and large, melty hunks of chocolate appeared when you tore them in half, still warm. Mmmm.
Want to make some? Here’s my recipe for moist Banana & Chocolate Chunk Muffins:
First I put the (fan) oven on to 170 C and greased my 12 pan muffin tin (with butter).
Here’s what went in the bowl:
410g Self-Raising flour
130g caster sugar
1/2 tsp Baking powder
Here’s what went in the mixing jug:
50g melted, unsalted butter
50g brown sugar
100ml yoghurt (approx 4 heaped tablespoons)
2 beaten eggs
1tsp lemon juice
3 drops vanilla extract
3 squashed overripe bananas
About 100g of roughly broken-up dark chocolate.
All of the wet ingredients and the brown sugar I beat together in the mixing jug, adding the mashed bananas last.
I made a well in the bowl of my dried ingredients (which I had stirred already to ensure the salt, sugar and baking powder was mixed in). I poured the wet ingredients from the jug into the well and stirred gently with a metal spoon until they just started to combine (don’t overmix!). Then I tipped in the chocolate and gave the mixture a few more stirs to distribute the chocolate all the way through.
You should be able to pour the mixture from the bowl into the muffin pan but use a spoon to guide you so you don’t make too much of a mess! Fill them up to the top so they are almost level, then you’ll get a nice rise on them.
Bake in the over for 13-17 minutes (depending on your oven). Once they are starting to brown on top and a skewer comes out of the middle of the centre muffin, they are done.
Leave to cool for at least five minutes in the tray, before you start eating!