Banana and Chocolate Chip Muffins
A fail proof recipe using dairy whipping cream (or buttermilk) instead of butter. Simply mix the ingredients together with ripe mashed banana and chocolate chips in a relatively short time, then bring the muffins to bake for about 25-30 minutes.
Ingredients
- 150 g cake flour/plain flour
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 80 g brown sugar - or caster sugar
- 1 large egg
- 35 ml corn oil
- 125 ml dairy whipping cream - or buttermilk
- 1 tsp vanilla extract
- 100 g mashed banana - very ripe
- 55 g chocolate chips
Instructions
- Preheat oven to 175 deg C. Sieve flour, baking powder and baking soda into large bowl. Add brown sugar and mix well.
- Add egg, oil, whipping cream and vanilla extract, mix till combined.
- Pour in mashed banana and chocolate chips. Fold gently well with a rubber spatula.
- Pour batter mixture into paper cups to 80 percent full and bake for about 25-30 minutes or skewer inserted into cake comes out clean.
Notes
- Do not overmix the batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture.
- These delicious muffins also can be stored in an airtight container overnight at room temperature for your morning breakfast too.
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