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Nigella Lawson's 'moist' chocolate banana muffins can be made in under one hour – recipe


Do you have a sweet tooth?

If you do then you might want to make note of this recipe from Nigella Lawson.

The sweet treat is chocolate banana muffins which is great for anyone who is looking for something a little different.

According to the cook’s website, it reads: “I think of muffins as a treaty weekend breakfast, but these look so darkly elegant, especially in their matching dark-brown, tulip-skirted party frocks, that they positively beg to be brought out with coffee after dinner.

“Certainly, while most muffins are at their best pretty well straight out of the oven, the bananas in the mixture make sure these beauties keep their moist, eat-me texture long after those less favoured have staled and lost their allure.”

Even better, you can make the muffins up to a day ahead. You can store them in a container and reheat them in a warm oven for five to eight minutes. They will keep for two to three days in an airtight container in a cool place.

You can also freeze the muffins in an airtight container, layered with baking parchment, for up to two months. Make sure to defrost them for three to four hours on a wire rack at room temperature and reheat.

How to make Nigella Lawson’s chocolate banana muffins recipe:

Ingredients

Three medium bananas – 450g (total weight with skin on)

125 millilitres of vegetable oil

Two large eggs

100g soft light brown sugar

225g plain flour

Three tablespoons of best-quality cocoa powder (sifted)

One teaspoon bicarbonate of soda

Method

Firstly, preheat the oven to 200°C/180°C Fan/400°F/gas mark 6 and line a 12-bun muffin tin with papers. You can use regular muffin cases.

Next, peel and mash the bananas by hand. Still beating and mashing, add the oil followed by the eggs and sugar.

Then you will need to mix the flour, cocoa powder and bicarbonate of soda and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.

Finally, bake in the preheated oven for 15 to 20 minutes, by which time the muffins should be dark, rounded and peeking out of their cases. Let this cool down slightly in their tin before removing it to a wire rack.

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