Banana Chocolate Muffins. It gives the muffin an incredible ‘creamy’ and smooth taste. Unbelievably yummy
2 cups of blending flour
1 cup demerara sugar
3 bananas (mashed)
1 cup of cream
1 tsp white vinegar
1/2 cup oil
1 cup of chocolate morsels
1 tsp bicarbonate of soda
2 tsp baking powder
Mix the cream and vinegar, and set aside for 5-10 minutes.
Beat with a handheld electric mixer the eggs, sugar & salt till white, fluffy and creamy.
It took me about 4-5 minutes to get it a nice ‘white’ color and a good fluffy texture.
Add oil and just mix it through.
Mix in mashed bananas and bicarbonate of soda.
Add flour & baking powder, and hand mix.
Pour in the cream and vinegar mixture, then add the chocolate chips and mix till well incorporated.
Scoop with a 1/4 cup measure the mixture into lined muffin tins.
Just for fun, I added some extra chocolate morsels on the dough for some decoration.
Bake in preheated oven at 350F for 12-15 minutes, or until a skewer inserted comes out clean.
Modified, prepared, tried, and tested by Esme Slabs
Note: Esme Slabs: I am very very happy and surprised by the outcome of using the cream.
It gives the muffin an incredible ‘creamy’ and smooth taste. Unbelievably yummy