Lately I’ve been on this baking craze. Every other weekend I’d be tossing my books aside and whipping up something in the kitchen instead. And, I must say, the number of hours spent in the kitchen are manifold — especially when compared to the measly attention my schoolwork gets… Oh, the pains of being a student!
Featured in the photo above are my tried-and-tested banana chocolate chip muffins. I must say my Mom has a pretty mean recipe, and my family practically swears by it. Unfortunately, having to carry the burden of this seeming “heirloom” she’s passed down to me might take a while if it’ll be anything close to perfect. Hence, my deepest apologies if the photo doesn’t do it justice but the taste? Oh, trust me on this one! 🙂
Read on if you wish to get your hands on the recipe, and also a few tricks I use when baking.
Banana Chocolate Chip Muffins
Yield: approximately 8 large muffins
- 200g self-raising flour
- 1/2 tbsp baking powder
- 80g fine brown sugar
- 70g butter (I use unsalted butter)
- 1 large egg
- 1/2 cup and 1 tbsp fresh milk (I use low-fat milk)
- 1 whole ripe banana (I use Dole bananas)
- 50-70g Hershey’s semi-sweet chocolate chips
- Sieve the self-raising flour and baking powder together into a medium-sized mixing bowl.
- Melt the butter in the microwave.
- Beat the egg lightly. Take care to make sure this is done only lightly, because this will affect how “light” the muffins turn out.
- Center a low rack in the oven and preheat oven to 180 degrees C (approximately 350 degrees F).
- Add the brown sugar and chocolate chips into the mixing bowl. Using a fork, roughly mix these “dry” ingredients together.
- Peel the banana and on a plate, use a fork to mash it up so that it becomes like puree.
- In a separate bowl, gently mix together the “wet” ingredients: the milk, beaten egg, melted butter and banana puree. Do note that it is important to mix the “dry” and “wet” ingredients separately, otherwise the muffins will be too dense and will not rise properly.
- Create a “crater” in the flour mixture and slowly pour in the “wet” mixture. Then, using a fork, lightly mix the ingredients together to form the batter, making sure that this is done only in one direction. It is not necessary to mix them very thoroughly because the idea is to have the muffins moist and light.
- Taking the muffin pan, place the paper cups into each mold. Spoon the batter into each muffin cup, filling just slightly more than half of each cup.
- Place the muffin pan onto the rack in the oven. Bake for 18-20 minutes or until the top is a golden brown.
- Remove from the oven and allow to cool on a standing rack.
PS. Best enjoyed when served immediately! ❤