Chocolate-Chip Banana Muffins

This is my go-to banana muffin recipe (adapted from Sally's Baking Addiction's Quick & Easy Banana Muffin). These muffins are wonderfully moist, soft and buttery with a sweet banana flavour and they are easy to make too!

[This recipe makes 11 muffins]

A (dry ingredients):

200g self-raising flour

1 tsp soda bicarbonate

1/2 tsp salt

1 tsp mixed spice

B (wet ingredients):

85g unsalted butter, melted

120g brown sugar

2 eggs, at room temperature (each egg weighs about 60g, with shell)

1 tsp vanilla extract

zest of 1 orange

2 tbsp milk

about 1-1/2 cups mashed banana

C:

40g chocolate chips

• Preheat oven to 220°C.  Line a 12-hole muffin tin with paper muffin cases.
• Sift (A) all the dry ingredients together. Set aside.
• Using the electric hand beater, whisk (B) all the wet ingredients until combined. 
• Pour the dry ingredients into the wet ingredients, then whisk until well combined.  Fold in chocolate chips.  (Batter will be thick). 
• Using an ice-cream scoop, spoon the batter into muffin cases, filling them all the way to the top.  Bake for 5 minutes at 220°C.  Then reduce the oven temperature to 180°C and continue baking for about 25 minutes or until a skewer inserted into the centre comes out clean.
• Allow the muffins to cool for 5 minutes in the muffin pan before transfering them  onto a wire rack to cool.

Note:  The initial high temperature will spring up the top of the muffins quickly, then the inside of the muffin continue to bake for the remainder of the time.  This helps the muffins to rise nice and tall.

Savoury Bacon & Cheese Muffins

When I think of muffins, I always think of sweet ones.  This is my first time making savoury muffins and I put in whatever ingredients I could find in my fridge.  The combinations for savoury muffins are endless and with so many flavour possibilities, I am sure you can find something you and your family love.  If you somehow make too many, you can always freeze them for another day.  

These muffins turn out to be very soft, moist , tender and full of flavour.  

Ingredients:  Makes 6 big muffins
(A)
100g rindless bacon, chopped
35g leek, diced finely
25g red capsicum, diced finely

(B) 
230g self-raising flour
100g shredded mozzarella, tasty cheddar & parmesan cheese (or just grated cheddar)
1/2 tsp garlic powder (optional)
1/4 tsp salt
1/2 tsp sugar
dash of pepper

(C)
200 ml milk
75g olive oil
1 egg, lightly beaten

• Preheat oven to 180°C.  Line muffin pan with paper wrappers.
• Heat a little olive oil in a frying pan over medium heat.  Fry the chopped bacon for a minute, then add in leek and cook until leek is soft.  Stir in capsicum.  Remove from heat and set aside to cool.
• Combine all the dry ingredients (B) in a large mixing bowl.  Stir in the cooked ingredients (A), mix well.
• Combine all wet ingredients (C) in a jug, mix well.  Then pour into the flour mixture.  Stir gently until just combined.  (Do not over-mix or you'll end up with tough muffins caused by the overdevelops gluten in the flour.  The batter should be still lumpy; the lumps will disappear when the batter bakes).
• Bake for about 25 - 30 minutes or until a skewer inserted into the centre comes out clean.
• Cool muffins on a wire rack.  Store cooled muffins in an airtight container at room temperature. 

Buttermilk Blueberry Muffins

 

 

 

Recipe Source: Joy of Baking

Ingredients:  [Makes 12 regular size muffins]

(A)
325g plain flour
150g caster sugar
2 tsp baking powder
1/2 baking soda
1/4 tsp salt
125g fresh blueberries

(B)
zest of one orange
1 large egg, lightly beaten
1 cup buttermilk
120ml canola oil
1 tsp vanilla extract
  

• Preheat oven to 180 deg C.  Line a 12-cup muffin pan with paper casings.
• In mixing bowl, combine all the dry ingredients (A). Gently fold in the berries. 
• In a measuring cup, whisk together the wet ingredients (B).
• Pour the wet ingredients into the dry ingredients and stir only until the ingredients are combined.  Do not over mix.
• Using an ice cream scoop, fill each muffin cup almost full with batter.
• Place the muffin pan into the oven and bake until a skewer inserted into the centre of a muffin comes out clean (about 20 - 25 minutes).
• Transfer muffin pan onto a wire rack to cool for about 10 minutes before removing muffins from the pan.

 Note:  Bake a little longer if using frozen berries.

Banana-Chocolate Muffins

Recipe taken from here.
 
Ingredients:  (Makes 12)


(A)
230g plain flour
150g caster sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
115g walnuts, toasted and chopped coarsely
50g chocolate chips

(B)
2 large eggs, lightly beaten
113 g butter, melted and cooled
454g bananas, mashed  (Reserve 12 slices of banana)
1 tsp vanilla extract

• Preheat oven to 170 degrees C.  
• In a large bowl, combine all the dry ingredients in (A).
• In a medium-sized bowl, combine all the wet ingredients in (B).
• With a spatula, lightly fold the wet ingredients (B) into the dry ingredients (A) until just combined.  The batter should be thick and chunky.  Do not over mix the batter.
• Spoon the batter into the prepared muffin tins and place a slice of banana on top.
• Bake for about 20 - 25 minutes or until cooked.
• Cool the muffins for 5 minutes before removing from the pan.  

Yogurt-Cranberry Scones

I was very excited when Chontelle Clark (Fleishman-Hillard) asked me if I would like to sample the newly launched Chobani Greek Yogurt.  It is the number one yogurt brand in the US and now available here in Australia. The good news is it is produced locally in Dandenong, Victoria.   They come in 7  flavours - fat free Strawberry, Blueberry, Peach, and Plain, and 98% fat free Pineapple, Mango, Passion Fruit, and Plain.  

Chobani is made with only natural ingredients using a traditional Greek straining method, which is why it is so thick and creamy. It is packed with real fruit which tastes great! My daughter who never likes Greek yogurt fell in love instantly with the Strawberry as well as the Mango flavour.

All Chobani products are gluten free, Kosher-certified, made with milk free of rBST and provide five live and active cultures and three strains of probiotics.  It has two times more protein than regular yogurt and also safe for those with nut and soy allergies.

 

Recipe adapted from Gourmet Magazine

Ingredients:

310g plain flour
1 tbsp baking powder
100g sugar
1/2 tsp salt
zest of 1 orange
85g butter, cut into cubes
65g dried cranberries, chopped coarsely
1 large egg
1 large egg yolk
1 tub (170g) Chobani Greek Low Fat Yogurt  (Passion Fruit flavour)

milk for glazing

• Preheat oven to 190 degrees C.  Line a large baking pan with baking paper.
• In a food processor, pulse flour, sugar, baking powder, salt, butter and orange zest until mixture resembles breadcrumbs.  Transfer to a large mixing bowl.
• Add cranberries to flour mixture.
• In another small mixing bowl, lightly beat egg and egg yolk; stir in yogurt.  
• Add egg mixture into flour mixture and stir until just combined.
• On a floured surface, pat dough into a 1 inch thick.  With a 2 inch round cutter dipped in flour, cut out as many rounds as possible.  
• Arrange rounds about 1 inch apart on baking pan.  Brush scones with milk and bake for about 15 - 20 minutes or until golden brown.
• Serve scones warm with jam and plain Chobani Greek Yogurt.

Coconut-Cranberries Muffins

Adapted from this recipe

[Makes 12 muffins]

(A)
260g plain flour
1 tsp baking powder
1/2 tsp baking soda
100g caster sugar
1/4 tsp salt

(B)
250ml orange juice
2 eggs, lightly beaten
1/4 rice bran oil
1 tsp vanilla extract
zest of 1 orange

(C)
50g dried cranberries
40g dark chocolate, chopped
40g dried shredded coconut + extra for topping

• Preheat oven to 180 degrees C.  Line 12 muffin cups with paper lines.
• In a large mixing bowl, mix together (A).
• In another bowl, whisk together (B).
• Fold the wet ingredients (B) into dry ingredients (A) and stir quickly and gently until ingredients are combined and moistened.
• Then stir in (C).
• Fill the muffin cups with batter and then sprinkle some shredded coconut on top.
• Bake for about 20 minutes or until a skewer inserted in the center of a muffin comes out clean.
• Transfer to a wire rack and cool for about 10 minutes before removing from the muffin pan.

Blueberry Muffins

A recipe taken from  Joyofbaking

(Makes 12)

(A)
1 cup yogurt
1 egg, lightly beaten
1/4 cup canola oil
1 tsp vanilla extract
1 lemon zest

(B)
260g plain flour
1 tsp baking powder
1/2 tsp baking soda
100g sugar
1/4 tsp salt

125g blueberries

• Preheat oven at 190 degrees C.  Line muffin pan with paper cups.
• (A)  Whisk everything together in a bowl.
• (B)  Sift everything into a  separate bowl.  Toss blueberries in a tablespoon of flour.  Shake off excess flour and set aside.
• Fold wet ingredients (A) into the dry ingredients (B).  Stir quickly.
• Gently stir in blueberries.
• Fill the muffin cups to 2/3 full.  
• Bake for about 18- 20 minutes.

Scones

Warm scones served with home-made Peach jam

 Adapted from JoyOfBaking.

Ingredients:

260g self-raising flour

40g sugar

75g cold butter 

1/2 cup cold milk/cream

1 egg, lightly beaten

1 tsp vanilla

• Preheat oven to 190 degrees C.  Line a baking tray with baking paper.
• Combine beaten egg, vanilla extract and milk in a small bowl.
• Sift flour into a mixing bowl.  Combine with sugar.  Add in cold butter and cut into small pieces.  Rub butter into the flour  using fingertips until mixture resembles breadcrumbs. 
• Make a well in the centre.  Add in egg mixture.  Mix with a plastic spatula until mixture forms a soft dough.  Do not over mix.
• Turn dough onto a lightly floured surface.  Pat dough into 4cm thickness and using a 5 cm diameter  round  cutter, cut out rounds (or cut into squares).
• Place scones on prepared tray, 1 cm apart.  Brush the tops of the scones with a little milk/cream.  
• Bake for about 20  minutes or until cooked through.
• Remove and cool on a wire rack.
• Serve warm with jam and whipped cream.

Apricot Scones

Warm scones served with home-made Peach jam

Adapted from this recipe.  

Ingredients:

320g self-raising flour (sifted)

2/3 cup cold lemonade

2/3 cup evaporated milk/cream

1 tsp sugar

pinch of salt

20g dried apricot (chopped) - optional

• Preheat oven to 200 degrees C.  Line a baking tray with baking paper which is lightly floured.
• Combine lemonade and milk in a bowl.  
• Combine flour and chopped dried apricot in a large mixing bowl.  Add lemonade mixture into the flour mixture and fold ingredients until just combined (do not over mix as it will produce tough scones) - the dough should be fairly soft and sticky.
• Place dough onto the floured baking paper (on the baking tray).  Lightly press the dough into about 4 cm thickness.  Using a knife which has been floured, cut the dough into 5cm squares.  
• Place scones close together, so they are just touching.  
• Bake for about 15 minutes or until cooked through.
• Serve warm with jam and whipped cream.