MY COOKBOOK

MY COOKBOOK
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25.11.12

CHOCOLATE BANANA MUFFINS


 
These soft and lofty muffins were adapted from Nigella.com. The first time I made them I could only get 7 descent sized muffins. I don’t like small muffins; they are drier than the large ones. Just think about it, proportionately there is more surface area than soft inside in a small muffin. In any case muffins don’t qualify as health foods. A doughnut has actually less calories than a muffin or a bagel. If you want portion control, have half a muffin. If you want healthy, have a banana. I also replaced the oil with shortening. I like the lofty texture shortening gives to muffins and lately I abandoned using oil whenever possible. I really dislike paper liners. They stick to the muffins and make them fall apart when the paper is removed. I only use muffin liners for serving purposes. Buttering and flouring the cupcake tins is an equally bad idea. It creates a white pasty layer on the surface of the muffins and this looks especially bad on the dark ones. I always use unflavoured cooking spray. The muffins slide out and cleanup is a breeze. If I run out of cooking spray, I generously butter the muffin tins, but I don’t dust with flour.
 
4 overripe bananas
2/3 cup shortening
3 eggs
1 cup light brown sugar
2-3/8 cups flour
1/4 cup unsweetened cocoa, sifted
1-1/3 tsp baking soda
unflavoured cooking spray
 
• Preheat the oven to 400F.
• Mash the bananas with a potato masher or with a freestanding mixer.
• Still beating and mashing, add the shortening followed by the eggs and sugar.
• In a separate bowl whisk together the flour, cocoa powder and the baking soda.
• Gradually fold into the banana mixture.
• Spray a large muffin tin with unflavoured cooking spray and spoon the batter into the prepared muffin tin.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven and lift up the muffins on one side and let them slightly cool in the muffin tin.
• Serve warm with butter.
• When cooled down, pack remaining muffins in a plastic container and freeze for use later.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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