Looks all demure, doesn’t it, sitting there on its pretty plate with its beribboned cutlery. Wouldn’t harm a fly, an innocent little muffin like that. Nothing evil about it at all, right?
Think fishnet stockings and lacy suspenders under a sober business suit; a tattoo under a school uniform; a fluffy kitten with the teeth of a full-grown tiger; or a V-12 Ferrari engine under the hood of a Mini. Don’t let appearances fool you! Remember my post a while back about the Banana Muffins of Good? Well, it’s time for their evil twins to make an appearance. If those muffins were Dorothy, then these are more Damien.
We all know about the benefits of a low-fat, high fibre diet; about the dangers that gluten, dairy and sugar can hold. But let’s face it: sometimes you just need to be a little, well… bad :o). Listen to that little demon on your shoulder; haul out the flour; call up the butter; and make sure you swing past the sugar & chocolate shack. These muffins may politely introduce themselves as a healthy option filled with nourishing bananas, but in reality they are buttery, chocolatey wolves in sheep’s clothing.
Just the way I like them ;o)
If you liked this recipe you might also like to try my:
Recipe from Taste.com Australia
BANANA CHOC CHIP MUFFINS (makes 12 regular muffins)
2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 ripe bananas, mashed
1 cup dark chocolate chips
Preheat oven to 200°C. Line a regular muffin tin (12 muffin cups) with paper cases or, in my case, whip out your nifty silicone muffin cases! Melt butter in a small saucepan or heat-proof bowl in the microwave and set aside to cool slightly.
Sift flour into a mixing bowl and stir in sugar. In a separate jug, using a whisk, lightly beat milk, eggs and butter. Make a well in the centre of dry ingredients and add the liquid to the dry ingredients, along with the mashed banana. Using a wooden spoon, gently mix ingredients until just combined; then stir in the choc chips. Don’t beat the mixture – just mix until everything is moist.
Spoon the mixture evenly into the muffin cases. Bake for 20 minutes until golden on top and a toothpick inserted into the centre comes out clean. Leave in the tray for 5 minutes, then transfer the muffins to a wire rack to cool.
And in other news…
It is with great pleasure that I announce the 2011 Food and Wine Blogger Indaba! This event was held for the first time in 2009 and I was honoured to be asked to speak. The good news is that I will be speaking again and hosting workshops at this year’s event in Cape Town! Bookings are streaming in and tickets are selling fast – so if you are a food or wine blogger or if you are interested in becoming one, the Indaba is the place to be on 20 February 2011. Book now!
Dont forget to check out the series of posts we are running on the Plate to Page workshop blog featuring a review of 2010 and plans for 2011 from our four workshop instructors Ilva, Jeanne, Meeta and Jamie. The May 2011 Plate to Page hands-on food writing and photography workshop is now sold out – but register now if you are interested in Plate to Page II in Italy in Autumn 2011.
My 2011 calendars are now available! They are A3 size, printed on high quality heavy paper and make the perfect gift – for foodies, for those who love London or Italy or the beach – or those who simply love my Saturday Snapshots! And at £15.51 each they are an affordable luxury.