Last Updated on
Testing Bakeware – Chocolate and Rum Roast Banana Muffins:
My excuse, which I’m sticking to, is that I was sent a new and rather smart muffin tin from George Wilkinson to review. So of course I needed to make muffins. And, since the point was to test whether or not the bakeware was genuinely non-stick, I needed to make ultra sticky muffins. None of those healthy, virtuous muffins where you add in seeds and grains and think you can eat them for breakfast…these needed to be sugary and gooey to check whether the bakeware worked or not….
I’ve tried using that rubbery silicone bakeware and actually been a little disappointed, so I really did want to put my new tin through its paces!
I searched around for a recipe that sounded suitably lush and found one that almost met my requirement in Eric Lanlard’s Home Bake. But, it didn’t include chocolate.
My version of his Roasted Banana Muffins included some divine Rococo cocoa powder and a few chocolate chips. And of course the ‘optional’ dark rum!
They were so good…and as you can see came out of the pan absolutely perfectly. I was impressed!
- 2 Medium Eggs
- 125 ml Milk
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla essence
- 2 teaspoons Baking powder
- 2 Large Bananas slightly over ripe if possible
- 2 tablespoons Dark Rum
- 50 g Soft Brown sugar
- 160 g Self Raising Flour
- 30 g Unsweetened cocoa powder
- 90 g Castor Sugar
- 110 g Butter
- handful Chocolate chips
- Peel the bananas and place on a large sheet of foil, sprinkle with the brown sugar, rum, cinnamon and vanilla essence
- Draw up the foil to make a package and bake in an oven at 160c for 15 minutes
- Remove from the oven and allow to cool
- Mix together all the remaining dry ingredients in a large bowl.
- Melt the butter (I do this in the microwave on short bursts of 20 seconds) and allow to cool. Preheat the oven to 180c
- Mix together the egg, milk and butter and whisk well
- Mash up the banana and liquid and then stir into the egg mixture
- Make a well in the centre of the dry ingredients and gradually add in the liquids
- Mix gently with a fork so you have a kind of gooey paste. I found that it was important to pull in the mixture from the bottom of the bowl carefully, but you also need to be gentle and not overmix. A lumpy paste is what you want! Stir through the chocolate chips if you are using them
- Spoon into pre greased or lined muffin tins and bake for 20 minutes at 180c
- Allow the muffins to cool for 5 minutes before you turn them out
I don’t bake a great deal, but things like muffins work well for a single person household because you can pop them in the freezer. And, if you really want a little bit of self-indulgence, just take one out and defrost in the microwave then warm through for a few seconds and serve with a dollop of Greek yoghurt. These have around 200 calories per muffin, but as a quick dessert, that’s really not too appalling, although obviously NOT something to do for a 5-2 diet fasting day!
I am actually quite surprised that I didn’t even have one casualty. I slopped mixture around a bit (not intentionally) and fully expected to lose a few muffins in the making. But, here they are, all perfectly risen and all out of the pan despite no muffin cases!