These muffins were almost healthy.
They were supposed to be made with whole-wheat flour. But do you know what happens to whole-wheat flour when you leave it in your pantry and then open it months later because you’ve finally found a recipe that calls for it? It becomes a seething mass of weevil infested powder.
So last night this happened:
Doo-doo-doo I’m opening the Lock-Lock container that holds the flour. Oh man, an ant got in. Wait, there are ants all over. WAIT THAT’S A LOT OF ANTS.
“HOI! HOI! HOI! WHAT is THIS??? HELP!!!”
“Err… I don’t think those are ants…”
“WHAT is THIS??? HOW did they GET IN? This is a LOCK-LOCK container! IS THE LOCK-LOCK CONTAINER BROKEN??”
“Um – I think those things come from the flour itself?”
“I HAVE to THROW this AWAY! I’m such an IDIOT! WHY DID I THINK I COULD KEEP FLOUR FOR THIS LONG?!!”
As you can probably tell I’m a little melodramatic.
BUT I’m also a good problem solver. And have been baking long enough to know that hey – just use the white flour Dini. Just use the white flour.
And guess what? They turned out great. They are a sticky, banana-based muffin with just enough chocolate chips to keep you happy. Next time I would double the coffee concentration (same amount of water). I can barely taste it with the recipe below.
1 cup + 2 Tbsps + 2 tsps plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup + 2 Tbsps buttermilk (Sub with 1/2 cup milk + 1/2 Tbsp vinegar – let is sit for 5 mins then measure what you need)
1/4 cup + 2 Tbsps canola oil
1/2 cup banana, mashed
1/2 cup banana,diced
2 Tbsp strong coffee (1/2 tsp instant coffee granules dissolved in water and allowed to cool)
1 egg, small
1 tsp vanilla
1/4 cup maple syrup
1 Tbsp white sugar
1 Tbsp brown sugar
1/2 cup semi sweet chocolate chips
Preheat oven to 175C/350F. Line a 12 cup muffin tin.
Whisk together flour, baking powder, baking soda and salt in a large bowl.
Combine the oil, buttermilk, mashed banana, coffee, vanilla, maple syrup, sugars and egg.
Whisk the wet ingredients together and pour over the dry ingredients. Mix.
Add diced banana and chocolate chips to batter, mix until just combined. The original recipe says to not overmix but I AIN’T GOT TIME FOR THAT. And it turned out fine so…
Spoon the batter into the muffin pan.
Bake for 18 to 20 minutes or until a toothpick/skewer inserted comes out clean.