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What to do with leftover chocolate (if you ever have such a problem): Banana Chocolate Muffins

March 07, 2006

I was in the mood to bake for the office last Sunday night, and suddenly I had this irrepressible and inexplicable urge to make banana chocolate muffins. It was a little startling, as I don't think banana and chocolate really belong side by side, unless there's ice cream in the middle to mediate. But the craving struck and I obeyed.

The nice irony of it all is that I actually had chocolate around - but no chocolate chips. Just a couple of old Hershey's bars languishing in a plastic bag up with the baking supplies. I chopped them up and gave them a final resting place in these soft, toothsome little muffins. I like the texture that chopped chocolate gives, the flakes being of all different sizes - some large enough to make a satisfying crunch-thud between the teeth, others tiny and silky, melting unexpectedly under the tongue.

Banana-Muffins.jpg

This recipe is cobbled together from several different sources - a basic muffin recipe, and a cake that I love. I added some other things, including the extra chocolate, just to use it all up.

Banana Chocolate Muffins

2 cups plain flour
1.5 teaspoons baking soda
0.5 teaspoon salt
1 stick + 1 tablespoon unsalted butter, softened
1 cup white sugar
2 eggs, lightly beaten
4 ripe bananas, mashed
0.5 cup milk
1 teaspoon vanilla extract
0.5 cup walnuts (just because)
1.5 cups mediocre quality chopped chocolate (hey, why waste the good stuff?)

1. Preheat the oven to 350F.
2. Mix the flour, salt, and baking soda in a medium bowl.
3. In a separate bowl, cream the butter and sugar, then add eggs, bananas, milk, vanilla extract & chocolate chunks.
4. Add the dry ingredients & stir to combine, being careful not to overmix. The batter should be somewhat runny.
5. Pour the batter into buttered or lined muffin tins.
6. If you want a topping, cut together roughly equal amounts of butter and brown sugar, add a little flour until it is crumbly, then mix in some cinnamon and nutmeg to taste. I added about a teaspoon of rum flavoring, too. Sprinkle this over the muffins before you put them in the oven.
7. Bake for 20 minutes or until done.
8. After they are finished baking, let them cool for five minutes on a wire rack, then put the pans in the freezer for 45 minutes.

Posted by Faith at 7 March 2006

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