Muffins are super easy to prepare. All you need is two bowls and a spatula. Whenever I have ripe bananas that nobody in my family likes to eat, I would turn them into muffins or cakes (such as chocolate banana chiffon cake). Banana cakes usually develop more flavor the next day. So if you can wait (yes I know it is hard to resist), let them sit overnight before devouring one. When I eat my muffins the next morning, I love to cut mine in half then toast them in my toaster oven for a few minutes until the chocolate chips are melted. A warm muffin that is slightly crunchy on the outside and moist and tender inside is the perfect complement to a cup of freshly brewed coffee for a satisfying breakfast.
Banana Chocolate Chip Muffins
Makes 6 muffins
105 g all-purpose flour
15 g unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1⁄4 tsp salt
1/3 C dark chocolate chips
Almond slices for sprinkling
55 g milk
1 tsp white vinegar or lemon juice
1 medium (130 -150 g) overripe banana
30 g brown sugar
30 g granulated sugar
15 g canola or vegetable oil
1 large egg
Notes: The eggs I use are about 50 g each without shells.
杏仁片 (洒面用) 適量
中型熟透香蕉 1隻 (約130 – 150克)
Preheat oven to 425°F/215°C. Line muffin pan with paper liners or grease pan with oil.
Combine and sift (A) in a mixing bowl. Mix well and make a well in the center. Set aside.
材料 (A) 混合過篩放入大碗中，將粉往周圍撥成粉牆狀備用。
Make buttermilk by combining milk and white vinegar in another bowl. Let stand for 5 minutes (mixture will start curdling). Mash banana with a fork and add to the buttermilk together with the rest of the ingredients in (B). Whisk until well combined. Add wet ingredients to the dry. With a spoon or spatula, gently fold until just combined. Batter should be lumpy. DO NOT overmix or else you will get dense muffins.
另一大碗內放牛奶，加入白醋拌勻後靜置五分鐘做成buttermilk (混合物會開始出現結塊)，香蕉用叉子壓成泥，與餘下的(B) 料一同加入buttermilk中，充份拌勻後倒在乾料的粉牆中央，用匙羹或膠刮輕輕拌至剛無粉粒，麵糊應呈結塊狀並不順滑，切勿過度攪拌，否則蛋糕不會鬆軟。
Spoon batter into the pan and sprinkle with almond slices.
Bake muffins for 5 minutes. Reduce oven temperature to 375°F/190°C and continue to bake until a toothpick inserted in the center of muffin comes out clean, about 10 to 12 minutes more for my oven. Adjust time accordingly.
Remove pan from oven. Cool muffins in pan for 5 minutes before transferring to a wire rack to cool. Best served warm.
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