Goddess Of Scrumptiousness

Dark Chocolate Chips and Banana Muffins

These muffins may sound so usual but these are very light yet moist, flavourful and generously studded with dark chocolate chips.

Never mind having these for breakfast… it’s actually more perfect as a midnight snack.

Ingredients:

Dry Ingredients:

5 cups all-purpose flour

4 tablespoons cornflour (cornstarch)

1 1/2 cups sifted confectioner’s sugar

4 Tablespoons baking powder

2/3 cup granulated sugar

1 teaspoon salt

2 1/2 cups dark chocolate chips

Wet Ingredients:

1/4 cup unsalted butter

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas

1 cup sour cream

1/4 cup maple syrup

2 teaspoons pure vanilla extract

Procedure:

Preheat oven to 375’ F. Line 2 medium size muffin pans with cupcake paper liners.

- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.

- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.

- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.

- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.

- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.

- Cool on wire rack.

Makes 24 medium size muffins

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Source: goddessofscrumptiousness