As we all know by now, baking is not my forte and the last few attempts have left a lot to be desired. However finally today I think I have cracked my ‘baking curse’ and managed to produce something quite good (If I do say so myself!) Or it is the fact that this recipe was so simple there was no way to fail (although I thought the same thing about my Coconut macroones…and we all saw how they turned out!)
I got the original recipe from BBC Good Food, which I think is a really good website for recipes and is easy to browse through. I made a few changes according to what I had at home and the tips that they provided and it worked out really well. If you would like to see the original click on the following link: http://www.bbcgoodfood.com/recipes/9309/breakfast-muffins
Although the original recipe says it will make 6 muffins, reading all the comments on the Good Food website it will make far more than that. I have a smaller tin and I filled all 12 muffins holes.
So without further adieu here is the recipe (can you tell I am excited about this?!)
- 250g plain flour, sifted
- 2tsp baking powder
- 100g molasses sugar or other dark sugar
- 2 handfuls of chocolate chips
- 100ml oil (use any oil without much flavour)
- 4 bananas, very ripe and mashed
- 2 eggs lightly beaten
- 2 tbsp milk
- A few sliced almonds to sprinkle on top of each muffin.
Heat the oven to 180C.
Line 6 holes of an oiled non-stick muffin tin with squares of grease-proof paper. (I just greased a non-stick muffin tin and had no problems.)
Mix the flour, baking powder, sugar and chocolate chips in a bowl.
Add the oil, banana, eggs and milk. Fold quickly with a large metal spoon. Don’t worry if the mix is still lumpy, because mixing too long makes the muffins tough.
Divide the mixture between the muffin tins. Fill them to the top and sprinkle on a few sliced almonds.
Bake for 20 minutes or until muffins are cooked through
Cool briefly and then put on a wire rack.