You may have thought I was gone forever….not I, just my last computer! It died a little more than a week ago and I lost all the articles that should have posted in that time period. Please accept these wonderful muffins as my sincere and tasty apology!
Chocolate Banana Muffins
I have several friends who were amazed when they discovered that I bake. For some reason there is a certain percentage of the population that feels that baking is far beyond their culinary expertise. And while I do agree that baking takes a bit more practice, it isn’t an art that is beyond mastery, if you know a few, simple tricks.
In this article you’ll learn how to make these delicious chocolate banana muffins that can be eaten as a wonderful afternoon snack, a lovely breakfast (what a wonderful, and easy surprise, for those you love on Thanksgiving or Christmas morning), or a great dessert when you want some thing warm and comforting. You’ll also learn a few ‘tricks’ along the way to help you achieve baking success, not only with muffins, but with any baking you attempt. Baking tips are noted by ET, Elle’s Tips
In the list of ingredients I give my preferences for baking…
- 6 tablespoons milk, 2% organic
- 2 cups all purpose flour
- 2 eggs, large, cage free, brown
- 2/3 cup of butter, unsalted
- 1 tsp baking powder, Clabber Girl
- 3/4 cup sugar, Sugar in the Raw
- 5 ounces of baker’s chocolate, cut into small chunks
- 2 medium ripe bananas, organic, mashed
- 1 teaspoon cinnamon
- 1.5 teaspoons vanilla extract
Preheat oven to 400 degrees. ET: baking requires that the oven be evenly heated. Most modern ovens beep when the desired temperature has been reached. For perfectly baked goodies, allow the oven to maintain the recipe’s temperature for at least 20 minutes after it has reached the required temperature.
So let me get a little rant in and save you a few bucks at the same time. I bought these silicone baking cups thinking I would make my life a bit easier, go green, and save some money….but alas, that was not not the case. If you have priced silicone baking cups you know they aren’t cheap and they are difficult to clean. I soaked them, washed them twice, and ran them through the dishwasher just to be sure–paper would have been cheaper. I tried spraying them with non-stick spray the next time, no help. I use these when I pack my lunch to keep items separate, never for baking….enough whining.
Line your muffin pan with paper liners and set aside.
In a small mixing bowl melt the butter in the microwave–about 35 seconds. Check it as it can make an awful mess. Into the melted butter, whisk in the eggs, vanilla extract, and milk. Whisk until all ingredients are well combined, set aside.
In a separate bowl, whisk together flour, cinnamon, and baking powder. ET: when a recipe calls for you to sift dry ingredients you can use a whisk instead, it is easier, requires less clean up, and achieves the same thing. Using a spoon, add the chopped chocolate, sugar, and mashed bananas.
Add the egg and butter mixture to the flour mixture. ET: for tender muffins, and cakes, don’t over mix. The wet ingredients must be throughly combined with the dry ingredients, but once everything is mixed-STOP. No stirring for stirring’s sake!
Ladle the muffin batter into the 12 muffins cups and bake for about 22 minutes, or until a toothpick comes out clean. ET: remember that this recipe contains bananas, so if your toothpick looks moist, check to see if what is on the pick is banana (which remains somewhat moist) or uncooked batter. Over baked muffins are dry, not yummy. ET: You want your muffins to have a golden brown color, but not dark brown–again, a sign of over baking.
Once done, remove from the oven and allow to cool in the pan for about 8 minutes. Remove and serve warm with a bit butter, and milk, or coffee.
Copyright ElleVeg 2013