ScarlettBanana and Chocolate Chip Muffins
July 16th 2008 13:43
Banana and Chocolate Chip Muffins
About Banana and Chocolate Chip Muffins
Chocolate can be part of a healthy diet, as these delicious muffins prove. They use the best-quality chocolate to give more flavour with less fat.
About Muffin
A muffin is a small cake, resembling a cupcake; they have cylindrical bases, rounded conical tops, and are usually sweet, although savory variety (such as cornbread muffins) also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting. A muffin can also mean a different baked good, the smaller, disk-shaped English muffin, although this usage is uncommon outside Britain. As American style muffins are now sold in the UK, the term can refer to either product, the context usually making clear which is meant. There are many varieties and flavours of muffins made with a specific ingredient such as blueberries or chocolate chips. These ingredients are then baked into the muffin. The muffin has been called the most famous of all foods.
INGREDIENTS
Makes 12 muffins
2 tablespoons vegetable oil
1 whole egg
2 egg whites
250 ml / 9 fl oz skimmed milk
400 gm / 14 oz self-raising white flour
150 gm / 5½ oz caster sugar or soft light brown sugar
½ teaspoon bicarbonate of soda
2 teaspoons finely grated orange zest
50 gm / 1¾ oz dark chocolate with 70% cocoa solids, finely chopped
1. Heat the oven to 190ºC / 375ºF. Using a pastry brush and 1 tablespoon of oil, lightly grease a muffin pan with cups measuring 6 cm / 2½ inch across.
2. Using a food processor or hand-held mixer, purée the bananas with 1 tablespoon of oil, the whole egg and egg whites and the milk.
3. Sift the flour, sugar and bicarbonate of soda into a large mixing bowl, and stir in the orange zest and chocolate.
4. Fold in the banana mixture until just blended; if overmixed, the muffins will be heavy. It does not matter if a little flour remains unincorporated.
5. Spoon the mixture into the prepared muffin pan, filling the cups about two-thirds full.
6. Bake for 25 minutes, or until the muffins have risen and are lightly browned.
7. Remove from the oven and take the muffins out of the pan.
8. Serve hot or at room temperature, preferably on the day of baking.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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