Thursday, 30 July 2009

Banana Chocolate Muffin

Since there aren't any parents at home, at least till sunday, I have the whole kitchen to myself and will make full use of it.  ( Plus there is a dishwasher here wish means I do not need to do the cleaning after baking.) The chemistry of baking is another story altogether. Because there were some bananas thats about to rot and some left over chocolate from a few days ago, you put the two together and what do we have here, Banana Chocolate Muffin.

bWhats even more fun about baking is when you are able to find substitute for certain ingredients and the final product taste just as good. (At least from ah huat's feedback, and I hope he is not being bias.) I found out that baking powder works just as well as baking soda, and could be used as a substitute for one another. ( 1tsp of baking soda = 2tsp of baking powder) And that there are many substitutes for yogurts. ( Milk and lemon/ vinegar or Buttermilk could be substituted for yogurts, which is suppose to make make the muffin/ cake moist on the inside.) And I prefer to chop up chocolate bars rather than use chocolate chips because different types of chocolates used gives a different taste and i find it more visually pleasing. 

I am still a noob at baking and will try to bake other stuff and I often get my recipe from allrecipe because they have reviews that are pretty useful and get my inspiration from looking at Tastspotting, (Warning: website could cause hunger)

For today's bake I got the original recipe from Here.


    • 1 3/4 cups all-purpose flour
    • 3/4 cup sugar
    • 3 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1/2 cup vegetable oil
    • 1/2 cup plain yogurt ( I used 1 tbsp of lemon juice and mixed it with milk till its a full cup, then used half the portion)
    • 1 teaspoon vanilla extract
    • 1 cup mashed ripe bananas
    • 3/4 cup semisweet chocolate chips
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 180 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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