banana + choc chip muffins

Happy October everybody! It’s my favourite month, namely because it features my birthday (20 this year, eek!) and Halloween. The weather’s slowly turning, the leaves are falling and the internet is ablaze with pumpkin spice lattes (can anyone explain why they’re so insanely popular?!).  Lectures have started and the freshers are starting to look a little less lost + confused, bless them! (It does make me wonder if I looked like that this time last year, and the answer is most likely).

I’m sorry things have been a little quiet round here recently… I have been baking but failing {epically} to blog 😛 I made Guinness brownies a couple of weeks ago but they were promptly eaten (during Bake Off) before I had the chance to take photos of them; I baked scones the other day but I wasn’t that happy with them. So hey, it’s third time lucky.

The oven and me are still not on best terms right now – it’s way too slow for my liking and still cooks things at a slight angle. I need to solve this before the baking for birthday week begins! (Four of us in the house are going to turn 20 next week, and chaos will undoubtedly ensue). However, these muffins turned out pretty well – it’s a family recipe so I knew what the end result should look like. They’re really good for a lazy Saturday breakfast – and banana and chocolate totally cancel each other out in terms of healthiness, right?

Ingredients:

  • 1.5 cups self-raising flour
  • 1/3 cup caster sugar
  • 60g butter
  • 2 overripe bananas
  • 0.5 cup dark chocolate chips, or chocolate chopped into small pieces
  • 1 egg
  • 0.25-0.5 cup milk
  • 1/4 tsp baking powder

Method:

Preheat your oven to 180 degrees C (more like 220 for our slow one here) and line a muffin tin with paper cases. (approx. 9)
Mix together the flour, sugar and baking powder in a big bowl. Add the butter, and use your fingers to rub the ingredients together into something that sort of resembles fine breadcrumbs. 
Mash the bananas and add them to the bowl, along with the chocolate and egg. Mix gently and add just enough milk to combine everything. Don’t overmix – or the resulting muffins will be tough – even though the batter will look quite lumpy. 
Divide into the paper cases and bake for around 20-25 minutes, until golden brown on top. Best when still warm 🙂
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