Fog-proof recipe-Chocolate and Bananas muffins!

Chocolate and Bananas muffins!

I don’t know how to bake, and has no energy for all those whisking and rolling. But the last few days, I have been in a baking frenzy after discovering a baking recipe that takes up less than 30 minutes from start to mouth!!! And look at the ingredients! Magic numbers of 2 and 125 that my foggy brain can immediately register! Bananas (high Mg and potassium), chocolates (makes us happy: D). I just feel that I have to share this with others. The joy of doing some baking ... could mean alot to us!

Ingredients:

Wet ingredients

2 big and ripe bananas

2 eggs

125 ml vegetable oil *

Dry ingredients:

125 g (4 oz) wholemeal flour**

125 g (4 oz) white flour

125 g (4 oz) caster sugar

125 g (4 oz) baking chocolate chips***

3 teaspoon baking powder

125 g

Method:

1. Heat up oven to 180C.
2. Measure out the dry ingredients, and give them a quick stir to mix well.
3. Roughly chop the bananas and the chocolates (separately)
4. Beat eggs. Add in the oil to the eggs. Mix well. Add bananas.
5. Pour in the wet ingredients (eggs mix) to the dry ingredients. Mix quickly, just enough to “wet” the flour. Mixture may be lumpy, but it is ok.
6. Pour into greased muffin tins or muffin cases.
7. Put in the middle shelve of oven at 180C. Bake for 12-15 minutes.

(Makes 8 large muffins or 12 cupcake sized muffins)

Is it yummy? Yes!! Very! You can add in some chopped walnuts too!

Is it fool proof? Yes. The only time I get funny tasting muffin is when my friend followed the recipe we saw in the magazine accurately and put in 3 tablespoons of baking powder! The foggy me did not see the 3 tablespoons, and happily used 3 tsp correctly! Finally there is some “benefit” of being foggy.

Possible variations:

* If you want it to be less oily, use 75 ml oil, and top it up with double cream. I have also tried using 100ml oil, 25 ml milk.

** If you want something more healthy, use 150mg wholemeal floor and 100 mg plain flour, but add another small pinch of baking powder.

*** Chocolate chips are easy to use. If it is too pricy for you, use a usual bar of milk or dark chocolate, and chop with roughly with food processor or get someone to cut it a little with a knife. Just leave it at room temperature before you do, so that it is softer!

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