The challenge of making everything in The Liberty Book of Home Sewing in one year (hmm…would you believe two years?). How about: Lots of things I have made in the past year or so…
These are muffins that stay moist for days and they’re delicious. My daughter calls them muffin-cakes. So here’s the recipe for Banana Choc-chip Muffin-cakes.
2 cups self raising flour
125 gms unsalted butter (melted)
3 largish bananas (mashed) (I use old ones that have been in the freezer and then defrosted)
200 gms chopped dark cooking chocolate (milk choc could be used or even choc-chips, although the larger disc-like choc-chips would be better).
half a cup of milk
1 cup caster sugar
3 eggs (beaten)
pinch of salt
large cup of almond meal
teaspoon vanilla extract
Melt the butter and leave to cool slightly.
Sift the flour, add the dry ingredients (including choc) and mix the dry ingredients a little.
Once the butter has cooled add the mashed bananas, vanilla, milk, and beaten eggs. Stir after adding each ingredient. (Make sure the butter is sufficiently cool that it doesn’t cook the eggs.)
Add the wet ingredients to the dry ingredients and stir gently with a folding motion until they have just combined and then spoon into muffin trays/cups of your choice. If using a muffin tray grease and flour it first.
If you over stir muffin mix they can come out a bit hard. Pre-mixing the wet ingredients helps keep stirring of combined ingredients to a minimum.
Put in an oven that has been pre-heated to about 160 C (fan forced) and remove them when the skewer comes out clean (about 20 mins or so). I usually rotate the trays at half time.
I adapted this recipe from Bake Essential Companion by Alison Thompson.