Dark Chocolate Chips and Banana Muffins
5 cups all-purpose flour
4 tablespoons cornflour (cornstarch)
1 1/2 cups sifted confectioner’s sugar
4 Tablespoons baking powder
2/3 cup granulated sugar
1 teaspoon salt
2 1/2 cups dark chocolate chips
1/4 cup unsalted butter
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas
1 cup sour cream
1/4 cup maple syrup
2 teaspoons pure vanilla extract
Preheat oven to 375’ F. Line 2 medium size muffin pans with cupcake paper liners.
- Sift first 6 of the dry ingredients 3 times then mix in the dark chocolate chips. Set aside.
- Beat all wet ingredients in another bowl then pour wet mixture over the dry mixture.
- Gently and quickly mix the batter. *Muffin and quickbread batters should always be lightly mixed, over-mixing this kind of batter will result to tougher and heavier muffins/quickbreads. A quick mixing and a lumpy batter is ideal since it makes muffins and quickbreads more lighter and tender.
- To get uniform size muffins, use an ice cream scooper (I used a regular large size scooper) and scoop batter onto prepared and lined muffin pans.
- Bake for 25-30 minutes or until muffins are lightly golden brown and when cake tester (or even a toothpick) inserted in center comes out clean.
- Cool on wire rack.
Makes 24 medium size muffins
Crunchy Top Fudge Brownies
1 cup unsalted butter
1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)
1 1/2 cups brown sugar
2 cups granulated sugar
4 eggs (medium), separated
1 teaspoon salt
2 cups all purpose flour, sifted
2 teaspoons vanilla extract
2 cups dark chocolate chips
*2 cups whole walnuts (optional)
Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.
- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.
- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.
- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.
- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).
- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).
- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.
- Store in an air tight container. Laid flat and layers separated by parchment paper.
Makes 2 dozens
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
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