Good morning, Good morning!
Today the weather in Edinburgh is super gross! (how can this be June?) but we aren’t letting the rain dampen our spirits because this weekend we have some very fun visitors arriving to spend time with us: My brother and his beautiful girlfriend Vicky.
Here they are at Christmas (Adam normally smiles, promise :D).
Our original plans were to hit up the zoo, botanic gardens and the beach, but instead we might have to settle for more indoor pursuits like maybe some shopping, grabbing coffee, scrabble and movies. Yup, that’s how we roll in these parts.
So, as you can’t really have guests to stay without cake on hand (I’m pretty sure Martha would disapprove!), and as I had a few old bananas which were on the brink of getting the toss, during our ‘quick -guests are coming better tidy up- whirlwind’, I decided what better use that to whip up a batch of delicious banana and chocolate chip muffins. YUM!
My recipe similar to Lois Gordon’s recipe on allrecipes.com which you can find here. The main difference is that I didn’t have any yogurt, so I went a bit off piste with the ingredients. But, I was super happy with how they turned out – moist, chocolaty and a lovely soft texture. They are also crazy easy to make. I think the only real secret is to make sure your bananas are really (really!) ripe. Like – on the brink of gone, those bananas are an embarrassment – ripe. So, here’s how I did it :D.
Chocolate Chip and Banana Muffins
Ingredients – makes 12 muffins
1 3/4 cups of plain flour
3/4 cup of sugar
1 teaspoon baking powder
1 teaspoon bicarbonate soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup milk (use your judgement on this one, add around 1/2 a cup and if the mix seems too dry, keep gradually adding milk until you have a soft batter)
1 teaspoon vanilla extract
3 large mashed very ripe bananas (around 1 cup’s worth)
1/2 cup of milk chocolate chips (we used Green and Blacks Milk Chocolate chopped up).
1/2 cup of dark chocolate chips (we used Green and Blacks 70% Cocoa dark chocolate also chopped up).
1) Dry Mix – First things first, make your dry mix of ingredients by combining your flour, sugar, baking powder, baking soda and salt in a large bowl, and set this aside.
2) Mash it up – Next take your bananas and mash away at them until they form a soft liquidy pulp. This was also when I sat and chopped up my chocolate into small chips (although you can skip this step if your chocolate is pre-chipped :D).
3) Wet Mix – In a separate bowl mix together your egg, oil, vanilla and 1/2 of your milk unil just combined.
4) Add it all together – Now gradually add your dry mix into your wet mix, making sure not to over stir!! (Over stirring is the enemy of good muffins! They come out dry and tough, instead just barely stir enough to combine, it’s OK if there are still some lumps). If your mix looks very dry at this point add more of the milk, until you have a soft batter consistency.
5) Fold in – Gently fold in your bananas and chocolate chips. Grease and line two muffin trays and fill them up with mix . The original recipe only suggests filling your muffin cups 2/3rd full but I always think this ends up with slightly flat looking muffins so I fill ’em up to the top and enjoy the extra muffiny goodness.
6) Bake – Pop your muffins in a pre-heated oven at 175 ºC (around 350 F) for 20 – 25 minutes, until a skewer comes out clean (you know the drill). Then let them cool for a few minutes in the pan before turning out onto a wire rack to cool.
Done! That’s all there is too it. We are heading off to have fun in rainy rainy Edinburgh. Send sunny thoughts our way!
Have a lovely weekend.