Banana White Chocolate Chip Muffins

I thought I’d update this space slowly with whatever I have been blogging over at tumblr. I realised the wordpress format is a lot more friendly for sharing recipes. I have been baking and cooking a lot for the past two or three years, and I think my food photography skills has improved fairly well. First up, banana white chocolate chip muffins!

I don’t usually buy muffins at cafes or coffee joints because of the floury texture that’s usually filled in them. This muffin recipe promises you a light, banana-filled texture with each bite. I find white chocolate chips more suitable for this recipe, but feel free to substitute or add semi-sweet chocolate chips and nuts to your liking. If you insist on using white chocolate chips, however, use Hershey’s. The chips don’t melt in the oven and they taste oh so good. Also, be sure to use ripened bananas. I buy ripe bananas that are only a dollar per bunch for baking purposes only. Leave them in the fridge to blacken for a day or two, and then you’re ready to use it.

Ingredients:

½ cup softened butter

¾ cup brown sugar

1 egg

1 cup mashed banana

1 cup plain flour

2 teaspoons baking soda

1 teaspoon vanilla essence

2 tablespoons milk

½ cup white chocolate chips

Method:

Pre-heat oven to 180 degrees.

Beat butter and sugar together till fluffy, then gradually add the egg. Mix in vanilla essence and milk. Stir in the mashed banana, flour and baking soda till the batter is even.

Divide batter equally into the muffin cases and bake in the oven for 20 minutes, or until the muffins are dry to the touch.

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