As a confirmed Muffin Addict, this recipe caught my eye, and was duly bookmarked and printed. It went in the pink file of - "things which I must try".
Yesterday morning when I walked into the kitchen, I was met with an aroma which made me realize that today would have to be the day I make something with over ripe bananas. I didn't have to think twice about what it was going to be.
I found this recipe on Happy Home Baking.
I only made a few changes, using oil instead of melted butter, a little more sugar (only because I wasn't paying attention to the scale) and more chocolate chips.
Banana and Choc-Chip Muffins
Makes about 14 - 16 South African sized muffins
275g plain flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 bananas, about 450g
115g brown sugar
1 Jumbo egg, lightly beaten
50ml low fat fresh milk
80g chocolate chips
- Pre-heat oven to 180degC (350 degF). Line muffin pans with paper muffin cases.
- Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Mix in the chocolate chips. Set aside.
- Peel the bananas and mash with a fork in a bowl. Add in brown sugar, egg, milk and oil.
- Mix until well combined.
- Pour the liquid mixture into the dry ingredients. With a wooden spoon or a spatula, gently fold all the ingredients to form a wet batter. Stir gently, using only a few strokes and mix until the flour are incorporate into the batter. DO NOT Over mix. The batter should appear lumpy.
- Spoon batter into paper muffin cases. Bake for 20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
- Let cool on a wire rack.