I just had the most delicious, moist chocolate muffin this morning. WHERE you ask? In Malaysia. To be more precise at the home of my gracious sister in law K. Late last night while I was lounging in the tv room, watching a movie, with her kids and mine ( and falling asleep and snoring in between) she discovered some bananas that had been overlooked and was now too ripe for good eating. Before you know it, she was whipping up these banana chocolate muffins. The very thoughtful person she is, she used a vegan recipe so that a staff member in the pre- school she runs, who is vegan could enjoy them too. THEY ARE DELICIOUS! I highly recommend them. There is no need for labels like vegan, vegetarian etc - they are just fabulous muffins. I think whoever came up with adding ice water to the mix was a genius. Simple addition which adds so much moisture to the muffins without adding more fat. Needless to say, I will be making them when I get home.
Ingredients
1 cup vegetable oil
1 ½ cups sugar
1 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
½ to ¾ cup cocoa
½ tsp cinnamon
3 cups flour
1 ½ cups ice water
1 scant cup vegan chocolate chips
1-2 cups banana pulp
2 tsp vanilla
Method
Preheat the oven to 350. Place muffin or cupcake liners in muffin pans.
Cream oil and sugar together.Stir in all the rest of the dry ingredients then add the water (adding less water if you are adding more bananas). Mix for 2 minutes
Add bananas, vanilla and chocolate chips ad mix for 2 more minutes. Use a cookie/ ice cream scoop to fill muffin containers to ensure even portions.
Place in the centre of the oven and bake for 20-25 minutes. Batter can also be baked in a Bundt tin for 45 minutes to 1 hour.
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