Banana and Chocolate Chip Muffin with Chocolate Frosting
I am not a very spontaneous person and like to do everything in a planned and orderly manner. I don’t do things impulsively. Of course meal planning and cooking get the same treatment. I wake up with a meal planned for the day. Yes, call me BORIIIIING but I am happy being this way and not getting out of my box for like EVER. Remember that scene from A Bug’s Life when an ant gets out of the line and starts panicking? I am a bit like that when taken off guard. Lol.
When I saw this recipe I literally went straight to the kitchen, mixed everything, put them in oven and sat with my kids to finish homework. After 30-40 minutes these muffins were baked and cooled. I had some leftover frosting in an icing bag which came in handy. Just like an action movie scene where everything (weapon) is conveniently placed for an easy access. Hmm why am I talking about a fight sequence while writing a muffin recipe? Like James Spader in Blacklist?!! Anyways kids helped me with icing and added sprinkles.
I had a muffin ( fine two muffins!) without the icing and I must say that frosting is totally optional. These are flavourful enough.
ingredients: ( 12 muffins)
2 cups self raising flour (see note)
1/2 cup caster sugar
1/2 cup milk
60 gm butter, melted ( a little over 4 tbsp)
2 very ripe bananas, mashed
1 cup semi sweet chocolate chips
Preheat oven to 200 C / 400 F. Line a muffin tray with paper liners.
In a mixing bowl combine flour and sugar and stir well. In a separate bowl mix milk, melted butter, eggs and mashed bananas and beat lightly with a fork or whisk. Make a well in the centre of the dry ingredients (flour and sugar), pour this banana mixture and mix gently until just combined. Stir in the chocolate chips. Spoon the mixture evenly into the lined muffin holes. Bake for 18-20 minutes until firm on the top when lightly touched. Let cool in the pan for a few minutes and then transfer to a wire rack to cool completely.
Frost if you like to.
Self raising flour isn’t very common in Pakistan and it is expensive too. I add a little over one teaspoon baking powder to a cup of all purpose flour (maida) according to the recipe. For this recipe I added 2 1/4 tsp of baking powder to 2 cups of flour.
Do not use baking soda for this recipe.
Do not over measure flour.
Mix dry and wet ingredients until just combined. Extra beating or mixing will make muffins dense and tough.
While baking I always rotate the pan halfway through the baking time.
Adapted from taste.com.au