I think of all the recipes I make, this one gets the most mileage. Originally from Nigella Express, these muffins work every time despite my best efforts in the past to muck it up. Made some a while back and forgot to put the sugar in, but they still looked like muffins and tasted ok. Not as good as usual but perfectly edible, plus the kids got a little less sugar, result!
Me being me, I have tweaked the recipe slightly, not too much but I do feel that the change makes all the difference to them. Buttermilk is my addition and quite frankly I wouldn’t attempt to make any cake without it these days. The buttermilk keeps things light and moist every time.
Right here is the recipe:
- 3 very ripe bananas
- 125ml vegetable oil
- 2 eggs
- 250g plain flour
- 100g caster sugar
- 1/2 teaspoon of bicarbonate of soda
- 1 teaspoon baking powder
- 100g pack of dark chocolate chips (Nigella’s recipe calls for 150g butterscotch morsels but my lot prefer dark chocolate)
- a good dollop or two of buttermilk (around 100ml or so)
Firstly, get your oven on. Preheat to 200 degrees C/Gas mark 6.
Line your muffin tray with muffin cases.
In a bowl, mash your bananas and set them aside.
In another bowl, place all your dry ingredients and whisk together to combine.
In a jug, put your oil and eggs and whisk together.
Pour your oil and egg mixture into your dry ingredients and briefly mix to combine. Then add the bananas and again mix just long enough to combine. Over mix and you will end up with a cakey dense muffin.
Add your buttermilk, I add a generous dollop or two, probably around 80 to 100 mls to loosen the muffin mix.
Before buttermilk and after the buttermilk!
Finally add your chocolate chips, quick stir to combine and then place equal amounts into your paper cases and then place in your oven for around 20 minutes. They can take as little as 17 minutes to cook or up to around 23 minutes. You will be the best judge as you know your oven the best. As a general rule though if you have a fan oven I would start checking the oven from around 15 minutes, mine are always done at 17 minutes.
Once they are golden brown and firmish to touch, pull them out and leave to cool on a rack.
These muffins are yummy on the day they are cooked, and if my family are anything to go by they won’t hang around the house long. However these do keep really well and I often make a batch of these on a Sunday night for the brood to take to school for packed lunches as well as hubby to take to work for a mid morning snack. They easily keep for 4/5 days.