Easy Chocolate & banana muffins22

Posted on December 18, 2008 by ChristieSweet Treats, Vegetarian

[Chocolate and banana muffins]

These muffins are not healthy, but they’re delicious! I’m not one of those people that eats carrot cake or blueberry muffins and pretends I’m getting a serving of fruit so I can sit on my butt and watch TV all day. That’s plain wrong, watching all that TV.

What’s good, is that I’ve made these muffins lots of times, and they always turn out perfectly. This time I tried my hand at piping the icing, it was my very first attempt. I’m hard on myself, so I score it 6 out of 10 – needs improvement.

Sometimes I make these without the chocolate and substitute some walnuts or macadamia nuts instead. If you try this then be sure to remove the cocoa powder from the icing mixture and replace with lemon zest – I bet you’ll love it.

Well, I’m off to write my fresh produce shopping list for Xmas day lunch. I’m hosting this year so fingers crossed I’ll be able to take a few snaps before everyone tucks into the turkey.

I’m very excited about keeping the breast moist with lots of paper thin slices of proscuitto and also slipping some slices under the skin of the legs for extra flavour.

What are you cooking for Xmas lunch?

And, does anyone have an easy, fool-proof chocolate mousse recipe? (My Mum and sister are chocolate fanatics!)

Happy cooking, Christie

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Chocolate & banana muffins w/ chocolate ricotta icing
makes 12 mini muffins (or 6 larger ones)

1 cup self raising flour
1 cup caster sugar
1 tsp bicarbonate soda
1/2 tsp salt
1/4 tsp ground cinnamon
100g dark chocolate (70% or more), grated
1 egg, lightly beaten
125g butter, melted and kept warm
1 tsp vanilla extract
2-3 medium very ripe bananas, thoroughly mashed

For the icing:
400g ricotta
1 tsp vanilla extract
2 tbs cocoa powder
1/4 cup desiccated coconut

1. Preheat the oven to 180C. Grease and lightly flour a 12 hole mini muffin tin.

2. Sift the flour, sugar, bicarbonate soda, salt and cinnamon into a large mixing bowl. Add the grated chocolate and stir to combine.

3. Make a well in the centre and add the beaten egg, warm butter, vanilla and bananas. Fold until all ingredients are just combined, taking care not to over mix. The warm butter should melt the grated chocolate and turn the batter a gorgeous brown colour.

4. Spoon mixture evenly into the 12 muffin holes and bake for 25 minutes or until a skewer inserted appears with moist crumbs. Turn out onto a rack to cool completely while you make the icing.

5. Place the icing ingredients into a clean bowl and whisk until smooth and combined. Pipe or spread onto the cooled muffins and serve.

GOT A SWEET TOOTH? Jump into the kitchen with one of these:
Tropical fruit skewers with Vegemite Caramel
Chocolate and ricotta cheesecake
Orange and almond cake w/ orange syrup

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