Marbled Banana Muffins
The rainy season is when these sunset bells turn prolific. I have a small round patch in my front yard for seasonal blooms. Throughout summer it’s these pretties that occupy that space and put on a show till as late as October. I don’t mind at all. Because till October the ground is still soggy and planting season for annuals start later. I couldn’t resist mentioning these blooms because they seemed the perfect backdrop for this batch of marbled banana muffins.
I wasn’t planning to bake but the sight of two medium-sized over ripe bananas egged me on. Banana is the most-used ingredient in my kitchen when it comes to baking with fruits. And because it’s so abundant most of us (I think) tend to be a little unceremonious in handling the fruit. Mash and dump is more of my style but because bananas are so forgiving, they still bring out the best in all baked goodies. And the aroma that wafts around the house reminds me of ripening fruits in the garden of my childhood. It’s a heady mix of smells and the association of memories.
Marbled Banana Muffins
- 2 over ripe medium bananas
- 2/3 cup caster sugar
- 100 grams softened butter
- 1 teaspoon vanilla essence
- 1/4 cup beaten curd
- 3 eggs (at room temperature), beaten
- 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- About 25 raisins, washed and patted dry with a kitchen towel
- Some almond flakes
- 12 muffin liners
Sieve the flour with the baking powder and set aside. To the beaten eggs, add the rest of the wet ingredients. Take a pinch of flour and mix with the raisins so that they do not sink at the bottom of the muffins.
Mix the wet ingredients into the dry one. Add a bit of water to the cocoa powder and mix with a spoon so that it emulsifies.Take two tablespoons of batter and add it to the cocoa. Mix well. Now place your muffin liners in your muffin pan. Add the raisins to the batter and pour the batter into each liner with the help of a tablespoon. About one and a half tablespoons.
Top off with a bit of the chocolate batter and create a swirl using the end of a spoon. Scatter the almond flakes on top and bake in a preheated oven at 180 C for about 20-25 minutes or till a toothpick inserted in the centre comes out clean. Remove and cool on a wire rack.
The ingredients mentioned above make 12 muffins.