You don't have to have an excuse to make muffins, do you? Good, because Lara and I cooked banana fudge muffins just for the fun of it, and from a recipe that just came to my head so it was a bit experimental. The muffins didn't rise quite as well as I had hoped but this recipe is a basic sweet muffin recipe with mashed banana and tasty fudge pieces so who cares about what they look like - they taste YUM! The muffin mix takes hardly any preparation so it is a great recipe for a toddler to help you out with in the kitchen.
Banana Fudge Muffins (makes 6)
INGREDIENTS
50g fudge chunks (we used Dr. Oetker's pre-chunked fudge chunks but you could chop your own pieces if you fancied it)
1 ripe banana
1 tsp lemon juice
1 tsp dark brown muscavado sugar
1 tsp vanilla extract
60g soft margarine, slightly melted to make it REALLY soft
75g plain flour
50g caster sugar
1 egg
1/4 tsp bicarbonate of soda
1 tsp baking powder
1/4 tsp salt
METHOD
The banana fudge muffins from this recipe are a wonderful mix of sweet muffin and sweet banana with the fascinating salty touch to the fudge pieces. They did not last long in our house... in fact, they didn't even get to cool down fully.
Banana Fudge Muffins (makes 6)
INGREDIENTS
50g fudge chunks (we used Dr. Oetker's pre-chunked fudge chunks but you could chop your own pieces if you fancied it)
1 ripe banana
1 tsp lemon juice
1 tsp dark brown muscavado sugar
1 tsp vanilla extract
60g soft margarine, slightly melted to make it REALLY soft
75g plain flour
50g caster sugar
1 egg
1/4 tsp bicarbonate of soda
1 tsp baking powder
1/4 tsp salt
METHOD
- Preheat the oven to about 180 degrees centigrade (or slightly lower for a fan oven).
- Mix the caster sugar into the melted margarine until well blended and then beat in the egg to form the batter base. Add the vanilla extract.
- Mash the banana with the back of a fork and sprinkle over the lemon juice and the dark brown sugar before adding the mashed banana mixture to the batter base.
- Stir in the flour, baking powder, salt and bicarbonate of soda and beat well until it forms a thick but sloppy batter.
- Finally stir in the fudge chunks before spooning the batter into a greased muffin tin (we used the Dr. Oetker cake release spray)
- Cook the muffins in the centre of the oven for about 20-25 minutes until golden. You can check that they are cooked by inserting a cocktail stick or kebab stick into the muffins and if the stick comes away clean then the muffin is cooked.
- Allow to cool slightly before eating... otherwise the banana pieces will be RED HOT
The banana fudge muffins from this recipe are a wonderful mix of sweet muffin and sweet banana with the fascinating salty touch to the fudge pieces. They did not last long in our house... in fact, they didn't even get to cool down fully.
