I went to the dentist yesterday. So naturally to cheer myself up, I decided to bake something 🙂 I’d been hoarding bananas in a brown paper bag impatiently for a week, waiting for them to become squishy (squishy. That’s a great word. It reminds me of Dory from ‘Finding Nemo’. By the way baking fans, I am a massive Disney freak :-))
This recipe occurred to me the other day when I had my spoon in the peanut butter jar. I love peanut butter frosting (it’s about the only type of frosting I do like to be honest :-)), but sometimes I just want proper peanut butter. No extras, just yumminess. Therefore I thought it may be a good idea to put a spoonful of peanut butter in the middle of my banana muffin recipe. Yum.
The muffins turned out really well 🙂 I was slightly apprehensive about putting the peanut butter in the middle with the muffin batter uncooked, but I needn’t have worried. Mr Baking-Joy was very approving of this recipe. In fact, I barely got to taste test them for you 🙂
Ingredients (makes 9 muffins):
- 125ml vegetable oil
- 2 eggs
- 250g plain flour
- 100g caster sugar
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 100g dark chocolate chips
- 3 very ripe bananas, mashed
- 30g crunchy peanut butter
- Preheat the oven to Gas 6/200C. Line a muffin tin with muffin cases.
- Pour the oil into a jug and beat in the eggs.
- Put the flour, sugar, bicarbonate of soda & baking powder into a bowl and mix in the beaten egg and oil mixture. Mix in the mashed banana.
- Fold in the chocolate chips. Half fill the muffin case with batter. Place a teaspoon of peanut butter in the middle of the mixture and then completely fill the muffin case with batter.
- Bake in the oven for 20 minutes and cool on a wire rack.