Short and sweet today..after two sessions macaron-making in the last week, I craving an easy recipe. You that- something you just stir essentially together and bake. These muffins are easy as pie to do, no mess, no mixer necessary and I do not have to separate a single egg. If you saw my kitchen after "Macaron mayhem" as I like to call it- you would understand why I loved doing this so much.
from Marble Pound Cake do I loved the idea of a swirling dark chocolate dough in my favorite recipe Banana Muffin to see what arrived. The result- end was my favorite new muffin! Full of banana flavor with a touch of chocolate and some dark melting chocolate chips on top. Not the healthiest breakfast maybe- but has fruit so its quite OK. Law?
I used cocoa powder dark valharona in them, and I highly recommend picking up a little before them. Regular cocoa powder * can * be OK, but I'm really not sure how it will react with the leavening in the recipe. To backup get some dark chocolate good stuff !!
PS Did you know that you can ripen bananas in the oven? I was almost pasty brown bananas really for this, and mine were quite yellow to start. Simply preheat the oven to 250 and bake bananas for about 30-60 minutes, keeping an eye on them in case it takes less time.
- 1½ cups all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 bananas, mashed
- ¼ cup white sugar
- ½ cup brown sugar
- 1 egg, lightly beaten
- ⅓ cup vegetable oil
- ½ teaspoon vanilla coffee
- ¼ cup dutch process cocoa powder
- 3 tablespoons boiling water soup
- chocolate chips topping
- Preheat oven to 375 degrees F
- grease 12 molds slightly muffin, or line with muffin papers.
- In a bowl, mix together flour, baking powder and baking soda
- In a large bowl, combine bananas, sugar, eggs and oil and vanilla. Gradually add the flour mixture into banana mixture just until moistened.
- Spoon ⅓ of the muffin batter into another bowl. Stir in cocoa and boiling water until smooth powder, then stir the mixture of cocoa in the dough that you set aside.
- Spoon a dollop of regular in each muffin well just enough to cover the bottom. Follow with a dollop of chocolate dough, another teaspoon regular, then a small teaspoon of chocolate, filled up to ¾ of the way.
- Use a toothpick or skewer to swirl throughout the dough together and sprinkle some chocolate chips on top.
- Bake for 20-25 minutes or until muffins are golden and a toothpick inserted in center comes out clean.