These Banana Muffins are seriously good. After eating lots of rich food over the Christmas season, we felt like a lighter (+ healthier) treat. We are having a heat wave here in Perth, with temperatures soaring between 38 - 41 degrees C (100+deg F). Almost overnight our bananas went from fresh to over ripe. So they were put to good use making banana muffins, which are a favourite of Mr 18.
Over the years I have used many recipes for banana muffins - often they turn out dry or rubbery. However this recipe for Banana and White Chocolate Chip Muffins works perfectly every time. The muffins are moist, light and full of flavour. Best of all it is a quick mix recipe so from start to finish it only takes around 30 minutes. They taste wonderful warm from the oven with a strong cup of tea.
Banana and White Chocolate Muffins
125 g ( 1 stick + 1 tablespoon) unsalted butter
200 g (1 cup) caster (superfine) sugar
1 teaspoon vanilla extract
3 ripe bananas
60 ml (3 tablespoons) sour cream
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon baking powder
300 g (2 cups) plain (all purpose) flour
100 g (1/2 cup) white chocolate chips
Makes 20 cupcake sized muffins.
Preheat oven to 180 deg C (355 deg F).
Melt butter in a saucepan, Take off the heat and add the sugar, vanilla, and soft bananas, mashing them with a fork. Stir in the sour cream and eggs, and beat with a wooden spoon until well mixed. Add the bicarb soda and baking powder, mixing in well. Stir in the flour and choc chips and stir until just combined.
Spoon the mixture into the baking cups. Cook for 15- 18 minutes until golden and springy on top.
(Recipe adapted from Nigella Lawson, How to Be a Domestic Goddess).
These muffins also freeze well so you can have some on hand for unexpected visitors - if they last that long.
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