Merry Christmas everyone! I made chocolate muffins for the kids this Christmas dinner. I reduced a lot of the sugar from the original recipe and added more salt. The muffin turned out moist, chocolaty and not so sweet with a touch of banana flovour. I will definately use this recipe again.
Yield: 12 Muffins
Adapted from: oh, sweet basil
INGREDIENTS:
1/4 cup plus 2 tablespoon cocoa
1 3/4 cup or 224g flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1 teaspoon salt
1/3 cup or 76g butter
2 large eggs
80g sugar
1/2 teaspoon vanilla
2 medium bananas (mashed)
1 1/2 cup semi sweet chocolate chips
METHOD:
1. Preheat the oven to 375 F/190 C. line a jumbo muffin tin with jumbo cupcake liners or use regular muffin tin but see note baking times.
2. In a medium bowl, whisk the cocoa, flour, baking soda, baking powder, cream of tartar and salt together. Set aside.
3. In a large mixing bowl, beat the butter, sugar, eggs and vanilla until smooth. Slowly add a little of the flour, mix, a little of the banana, mix, and continue to alternate ending with the banana. Add the chocolate chips, fold in to combine and spoon 2/3 full in the muffin tin.
4. Bake for 15 – 20 minutes or until a toothpick comes out clean and allow to cool.
