Posts Tagged ‘mini muffin

01
Mar
11

Banana Surprise Muffins

Last week, I posted a recipe for “notella,” a chocolate hazelnut spread. Though it’s good simply as a topping for baguettes or fruit, I keep thinking of more new ways to use it. Maybe I’m obsessed; I can’t help it. For the next several posts, this blog will be all notella, all the time.

Notella Idea #1: Muffin Stuffin’

When baking, it’s usually best to have a plan. I do my best to avoid surprises because I find that baking surprises are almost never good. Sure, there’s the rare occasion when a minor ingredient substitution leads to a recipe revelation, but surprises in my kitchen are usually more like “What’s that burning smell?” or “Did I forget to put sugar in this?”  These little muffins, on the other hand, prove that there is such a thing as a pleasant baking-related surprise. It might even be the happiest surprise of all: “How’d that chocolate get in there?” (Just don’t give them to anyone with a nut allergy, or the surprise won’t be nearly as pleasant.)

Makes about 4 dozen mini muffins.

Ingredients:

2 very ripe bananas

1/2 cup  vegan margarine (I use Earth Balance)

1 cup light brown sugar

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

about 1/4 cup vegan chocolate hazelnut spread, refrigerated

Instructions:

Preheat oven to 350 degrees.

In a medium-sized mixing bowl, mash the bananas. Add the margarine (at room temperature), sugar, and vanilla. Mix with an electric mixer until smooth.

Combine the dry ingredients in a separate bowl and fold them into the wet. Mix well.

Refrigerate batter for 20-30 minutes.

Line a mini muffin pan with cupcake papers. You could probably use a regular size cupcake pan (and bake for a few minutes extra), but I haven’t tried it.

Take batter out of the refrigerator and spoon a little into the bottom of each paper (column on the far left). Use enough batter to cover the whole bottom of the paper, but don’t fill it up more than 1/3 of the way.

Spoon little balls of the refrigerated notella into the middle of each cup (column second to the left). Each ball should be about the size of a really big pea. Or I don’t know, two peas. Just make sure there’s room around it.

Spoon more of the cake batter on top of the notella balls (column second to the right). Make sure the notella is covered on all sides.

These don’t rise very much, so don’t be afraid to fill the papers just about to the top (column on the far right).

Bake for 20-22 minutes, until the tops feel firm to the touch.




View Posts by Category

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 10 other followers