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BANANA Chocolate candied Ginger Muffins recipe


BANANA Chocolate candied Ginger Muffins


Here they are...fresh, moist and aromatic...right out of the oven.
Well...not right at this moment...
the other day...two weekends ago to be more precise.
All that doesn't matter because we still had some left over due to
the fact that these babies froze and thawed to perfection.
We warmed them in our small toaster oven to bring them back to life. 
Just seeing the muffins...brought back cherished memories
as they slowly aromatized our kitchen once more.


After having looked over a few similar banana chocolate muffin recipes...and then adding to them my crazy baking theories and ideas...I miraculously fluked out with a great combination.
In my humble opinion...they turned out excellent the very first time.
Wow...that rarely happens with me.  There’s always a few improvements that get taken care of through future baking trials.  It usually has to hit at least a 8/10 before I would try the same type of recipe again.
However, for these amazing tasting muffins...according to my personal scale of baking trial and errors...this turned out to be a 9.9/10.
Soooo close...and yet, a 'tinsy winsy' thing that bothered me.  The only thing I would omit next time would be the sprinkled surface chocolate. What a mess that turned out to be. As soon as you go near the muffins you somehow already have the chocolate all over you!?! So, no big deal...that's easily fixable in writing...but the photos will remain as they are for now.



Alright then...enough already...I'm ready to give up my recipe. They are too good to keep to myself.
For the friends I have shared these with...you're finally going to have these in your oven blessing your home sweet home sooner than you thought! You can thank me later ;0)




BANANA CHOCOLATE candied Ginger Muffins
Yields 12 large muffins

Click HERE for a PRINTER version of this RECIPE



INGREDIENTS:
(American / Metric measures)

Dry mixture:
. 1 cup (150g) All-Purpose flour
. 1 cup (130g) whole wheat flour
. 1 tsp. (5ml) baking powder
. 1 tsp. (5ml) baking soda
. 1/2 tsp. (2.5ml) sea salt
. 3/4 cup (165g) granulated sugar
......
. 1/2 cup (120g) candied ginger (finely chopped)
. 1/2 cup (70g) roasted almonds (coarse chop)
. 3/4 cup (135g) bittersweet (65-70%) chocolate (coarse chop)


Wet mixture:
. 1/2 cup (125ml) plain yogurt (preferred 2% fat+)
. 1-1/2 cup (350ml) ripe bananas (about 3 large), mashed 
. 1/2 cup (125ml) vegetable oil (canola or grapeseed)
. 2 large eggs
. 1 tsp. (5ml) pure vanilla extract
. 1 orange zest (optional)


Alternative ingredients: I certainly would substitute with shredded coconut as well as dried raisins or cranberries in this recipe without hesitation.



PREPARATION:
Pre-heat oven at 350F/180C/Gas4
Position rack at the bottom level of the oven.

Prepare a muffin pan with paper liners.  
(Note: oil spray will be used right before pouring the batter).





...DRY MIX:   
In a large bowl...whisk together all the dry ingredients...except for the chocolate.

...WET MIX:   
In a medium bowl...mash the very ripe bananas and add to it the rest of the wet ingredients.  Blend until well combined.
. Make a well in the dry ingredients and then add the wet mixture.  Combine well and only until there is no appearance of flour.  Fold in the chopped chocolate.  Do not over mix the batter.  Set aside.
. Spray a generous spot of oil into every paper liner.  Fill them evenly to the top with the batter.  This will give big muffin caps ;o)
. BAKE them for about 30 minutes or until a toothpick comes out clean.  




Tip:
When you take them out...
do not wait longer than 5 minutes to extract them out of their molds.  
Yes, they will still be hot...but not unmanageable.  
This will stop the muffin from over baking and...
will keep the liners from sticking too much to the muffin.





When ready to peel off the cupcake liners...be gentle and patient.  Remember...there's a lot of chocolate melted in these scrumptiously delicious muffins.


If not planning to eat the muffins within the next two days...it's best to freeze them with their paper liners up to one months time.
When re-warming...keep the paper liners on.  Set the oven on very low for about 20 minutes, these muffins also freeze very well (liners included).


Happy baking and flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com




Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.