I couldn't go past the recipe for Banana, Cherry and White Chocolate Cupcakes in Nigella Lawson's How To Be A Domestic Goddess without wanting to bake them immediately. Just look at what they're called! (Nigella calls them cupcakes, but they're definitely muffins.) All that yumminess in one muffin is very hard to say no to. And these muffins really are as good as they sound. The sour cream makes them deliciously moist and balances out the sweetness of the banana and white chocolate. They're one of my favourite things to bake on the weekend because they're so easy to make. The muffins are a guaranteed crowd pleaser too, even S likes them.
Banana, Cherry and White Chocolate Muffins (makes 12 large muffins)
From How To Be A Domestic Goddess by Nigella Lawson
I normally double the amount of chocolate and dried cherries that Nigella uses. They're obviously the best bits and these muffins can definitely handle having extra. You can also substitute the cherries for other dried fruit you might have on hand. I've found dried cranberries make the muffins nice and tart. Raisins work too.
Ingredients
125g unsalted butter
200g caster sugar
1 teaspoon vanilla extract
3 ripe bananas
60 ml (4 tablespoons) sour cream
2 large eggs
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
300g plain flour
40g dried cherries, chopped (I use 80g)
50g white chocolate, chopped, or buttons (I use 100g)
Directions
Preheat the oven to 180C.
Melt the butter in a saucepan. Turn off the heat and add the sugar, vanilla and soft bananas, mashing them with a fork in the pan. Stir in the sour cream and the eggs and beat to mix. Add the bicarb and the baking powder, and stir in as well, then finally stir in the flour, cherries and chocolate.
When the mixture's just blended, divide between the 12 muffin cases and cook for 20 minutes or until golden and springy on top. Remove the muffins to a wire rack and leave to cool.
From How To Be A Domestic Goddess by Nigella Lawson
I normally double the amount of chocolate and dried cherries that Nigella uses. They're obviously the best bits and these muffins can definitely handle having extra. You can also substitute the cherries for other dried fruit you might have on hand. I've found dried cranberries make the muffins nice and tart. Raisins work too.
Ingredients
125g unsalted butter
200g caster sugar
1 teaspoon vanilla extract
3 ripe bananas
60 ml (4 tablespoons) sour cream
2 large eggs
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
300g plain flour
40g dried cherries, chopped (I use 80g)
50g white chocolate, chopped, or buttons (I use 100g)
Directions
Preheat the oven to 180C.
Melt the butter in a saucepan. Turn off the heat and add the sugar, vanilla and soft bananas, mashing them with a fork in the pan. Stir in the sour cream and the eggs and beat to mix. Add the bicarb and the baking powder, and stir in as well, then finally stir in the flour, cherries and chocolate.
When the mixture's just blended, divide between the 12 muffin cases and cook for 20 minutes or until golden and springy on top. Remove the muffins to a wire rack and leave to cool.
Sounds like a keeper! Will give these a go. I have cupcake cups sitting in the pantry waiting to be filled.
ReplyDelete