Tuesday, 1 July 2008

Banana & Chocolate Chip Muffins

Makes 12

2 tbsp vegetable oil
200g peeled bananas, coarsely chopped
1 whole egg plus 2 egg whites
250ml skimmed milk
400g self-raising white flour
150g caster sugar or soft light brown sugar
½ tsp bicarbonate of soda
2 tsp finely grated orange zest
50g dark chocolate with 70% cocoa solids, finely chopped

Heat the oven to 190C/375F/Gas 5. Using a pastry brush and 1 tbsp of oil, lightly grease a muffin pan with cups measuring 6cm across.
Using a food processor or hand-held mixer, puree the bananas with 1 tbsp of oil, the whole egg and egg whites and the milk.
Sift the flour, sugar and bicarbonate of soda into a large mixing bowl, and stir in the orange zest and chocolate. Fold in the banana mixture until just blended; if overmixed, the muffins will be heavy. It does not matter if a little flour remains unincorporated.
Spoon the mixture into the prepared muffin pan, filling the cups about two-thirds full. Bake for 25 minutes, or until the muffins have risen and are lightly browned.Remove from the oven and take the muffins out of the pan. Serve them hot or at room temperature, preferably on the day of baking.

These went a little wrong, I'm wondering if I overmixed it as it was indeed a little heavy and not at all as delicious as I'd expected, but I'm quite sure that's totally my fault!
I also was without a muffin pan which I think also had some bearing on their rubbish finish!

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