Banana Bliss

I spend far too much time reading food blogs. I save and print recipes by the gross (that is gross like in 12 dozen). I have files, folders and bookmarked recipes everywhere. I would have to bake and 24/7 for the rest of my life to actually try most of them, but I live in hope!

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
75ml oil
80g chocolate chips

Method:

1. Pre-heat oven to 180degC (350 degF). Line muffin pans with paper muffin cases.
2. Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Mix in the chocolate chips. Set aside.
3. Peel the bananas and mash with a fork in a bowl. Add in brown sugar, egg, milk and oil.
   
4. Mix until well combined.
5. 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.
6. Spoon batter into paper muffin cases. Bake for 20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
7. Let cool on a wire rack.