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Banana and Chocolate Chip Muffins 香蕉巧克力豆玛芬 

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banana and chocolate chip muffins

These Banana and Chocolate Chip Muffins are fragrant, fluffy and soft. They’re perfect for kids and even adults to enjoy for an afternoon tea. No electric mixer is required for mixing but by using a hand whisk or a rubber spatula instead. I adapted the recipe from Donna Hay with slight adjustments. It is a fail proof recipe using dairy whipping cream (or buttermilk) instead of butter. Simply mix the ingredients together with ripe mashed banana and chocolate chips in a relatively short time, then bring the muffins to bake for about 25-30 minutes. 

banana and chocolate chip muffins

These delicious muffins also can be stored in an airtight container overnight at room temperature for your morning breakfast too.

banana and chocolate chip muffins

Banana and Chocolate Chip Muffins

A fail proof recipe using dairy whipping cream (or buttermilk) instead of butter. Simply mix the ingredients together with ripe mashed banana and chocolate chips in a relatively short time, then bring the muffins to bake for about 25-30 minutes. 
Author Ann Low
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Afternoon tea, Breakfast, Snack
Cuisine Western
Servings 8 muffins

Ingredients 

  • 150 g cake flour/plain flour
  • 1/2 tbsp baking powder
  • 1/4 tsp baking soda
  • 80 g brown sugar or caster sugar
  • 1 large egg
  • 35 ml corn oil
  • 125 ml dairy whipping cream or buttermilk
  • 1 tsp vanilla extract
  • 100 g mashed banana very ripe
  • 55 g chocolate chips
Instructions 
  • Preheat oven to 175 deg C. Sieve flour, baking powder and baking soda into large bowl. Add  brown sugar and mix well.
  •  Add egg, oil, whipping cream and vanilla extract, mix till combined.
  • Pour in mashed banana and chocolate chips. Fold gently well with a rubber spatula.
  • Pour batter mixture into paper cups to 80 percent full and bake for about 25-30 minutes or skewer inserted into cake comes out clean.
Notes
  • Do not overmix the batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture.
  • These delicious muffins also can be stored in an airtight container overnight at room temperature for your morning breakfast too.
Keyword banana, banana and chocolate chip muffins, chocolate chips, muffins

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Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!

香蕉巧克力豆玛芬 
 
0失败的食谱!材料用了动物性奶油代替牛油,做法非常的简单。甜而不腻的玛芬。很适合一家大小的下午茶点~~
 
材料:可做8个玛芬
  • 150克 底筋面粉或中筋面粉
  • 80克 黄糖或细砂糖
  • 1/2汤匙 泡打粉
  • 1/4茶匙 苏打粉
  • 1个 大鸡蛋
  • 35毫升 玉米油
  • 125毫升 动物性奶油或白脱牛奶
  • 1茶匙 香草香精
  • 100克 香蕉泥 (熟透香蕉)
  • 55克 巧克力豆
做法:
  1. 预热烤箱至摄氏175度。将面粉,泡打粉及苏打粉过筛到大碗中,加入黄糖搅拌均匀。
  2. 放入鸡蛋,油,奶油和香精,拌匀。
  3. 然后放入香蕉泥和巧克力豆,用橡皮刮刀拌匀即可。
  4. 将面糊混合物倒入纸杯中约8分满,送人预热烤箱烤约25-30分钟左右或牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
  • 食谱来至于Donna Hay,材料有稍微更改。
  • *过度的搅拌面粉会起筋使烤出来的体质会很扎实
  • 玛芬可放进密封盒子温室保存至第二天当早餐食用。



Source: https://www.anncoojournal.com/banana-and-chocolate-chip-muffins/



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