Tuesday, 10 March 2009

Cherry Ripe and Banana Muffins

I made these muffins the using the Nigella Express recipe Banana Butterscotch Muffins, replacing the butterscotch drops with chopped Cherry Ripe bars.

Stir flour, sugar, bicarb and baking powder in a large bowl, then fold in whisked together oil and eggs. Add mashed banana and chopped chocolate bits. Put in muffin cases and cook at 200 C for 15 - 20 mins depending on size (I usually make smaller, cup-cake size muffins).

These rose well, better than my usual banana muffins, and were nice and crispy on the top. I'll be using this recipe from now on, with or without the chocolate.

Some of the chocolate made it into the muffins, but lots didn't!

3 very ripe bananas
125 ml veg oil (I used olive oil)
2 eggs
250 g flour
100 g caster sugar (I used 70 g)
1/2 tsp bicarb
1 tsp baking powder
150 g choc drops/chopped chocolate


Lorraine @NotQuiteNigella said...

Ooh I like the substitution for these! They sound delicious and with cherries and banana surely healthy? ;)

Arwen from Hoglet K said...

Cherry ripe is a great addition! It's nice to have a banana muffin recipe that rises well too. Banana makes for a beautifully moist cake, but it often doesn't rise nicely.

Cynthia said...

Arista, thanks for stopping by my blog and helping me to discover yours.

I tried subscribing to your feed but apparently you have not enabled the feed from your blog :( Not sure if that is deliberate.

Tesla GPU Workstation said...

Well done you! Love the cupcakes, but not sure I could tear open a Cherry Ripe and not eat it on the spot - I'd have to have twice as many to make sure some made it into the mixture!