Well, this is my first attempt at muffins, and I'm happy to say the result was wonderful! I bought a muffin tin a while ago, but I just used it for mini cheesecakes so far. I found this recipe at Joy of Baking, and I was amazed at just how good it is! The muffins were moist, rich and soft, and delightfully crispy on the outside. In fact, they were so good, that this is the fourth time I've made them this week (and the first time we actually managed to take pictures before devouring them). This batch doesn't stray much from the original recipe, but I have tried some variations in my previous attempts, and they were all brilliant. I tried them with dark chocolate, I tried baking them as banana bread instead of muffins, I even tried substituting one of the bananas for a peach; it seems it's absolutely impossible to ruin this recipe. They always turn out mouthwateringly delicious! Definitely a keeper!
250g (1 3/4 cups) flour
150 g (3/4 cups) sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp vanilla sugar
100 g (3 1/2 oz) white chocolate (chopped)
120 g butter
Preheat the oven to 180°C/350°F
Combine the dry ingredients - flour, sugar, vanilla sugar, baking powder and soda, salt and chocolate. In another bowl, beat the eggs lightly. Peel and mash 3 of the bananas with a fork. Melt the butter and leave it to cool slightly for a few minutes (so that you don't end up with scrambled eggs). Combine the eggs,bananas and butter. Pour the wet ingredients into the dry and fold gently until smooth. Spoon the batter into a muffin tin. Slice the fourth banana and place a slice on each muffin. Bake for 25 minutes.