Come on say it with me. Muuuffinnnnns. Muffins. Muff-ins. I love the word muffin almost as much as I love muffins. It’s so funny! Like the word mitten. Try saying the word mitten without sounding one hundred.
This week was pretty stressful. The uni semester is almost over and suddenly I have four essays to write each worth 50%?? I mean geez! Talk about pressure. All week I was wondering what my next endeavour in the kitchen would be. I had very grand plans for a chocolate sorbet and shortbread ice cream sandwich (watch this space).
But in the end, the thought of attempting anything more trying than a batch of warm banana muffins was too much. I folded through huge pieces of caramel chocolate and that was a pretty amazing idea, but you could try walnuts, blueberries, raspberries, dark chocolate or anything else you like. You could add cinnamon as well, if that’s the direction you want to go in.
These muffins are fluffy but also sticky and they last well over time because of all that banana. I IMPLORE YOU to microwave them for a minute or two before eating them (unless they just came out of the oven, even better!) The chocolate will melt throughout your muffin and just be that much better.
Banana Chocolate Caramel Muffins: Adapted from Stephanie Alexander
2 large bananas mashed
2 large eggs, lightly whisked
125g (4 ounces, 1 stick, 1/2 heaped cup) melted butter
250g (1/2 pound, 9 ounces, 2 cups) self-raising flour
225g (1 cup) white sugar
Optional: 1 teaspoon pure vanilla extract, 250g (1 8 ounce block) caramel chocolate cut into chunks.
Preheat oven to 170C (340F) and line 12 muffin tins with muffin papers. Sift your flour into a large mixing bowl. Mix in the sugar and form a well in the centre. Pour in your wet ingredients and mix together until just combined. Break in your chocolate chunks and stir through. Spoon into muffin tins 3/4 full, and bake for 20-25 minutes until brown on top and springy to touch.