Banana Nutella Muffins! Boy the name's a mouthful but it was so unexpectedly yummy, it was gone in no time! Those slightly overripe bananas were literally calling out to me on saturday night. And I had to try out Sandra's recommendation of using nutella in muffins! Besides, I had bought those really cute ruffle muffin cups from Daiso earlier. ;+) Sunday's the best day for baking! yaay! Resipe below! You HAVE to make some. For real.
Ingredients for about 30 small muffins (sorry about the metric system!)
150g butter (Golden Churn gold foil butter makes the most fragrant goodies!)
half a glass of milk
3 slightly overripe banana
2 tablespoon nutella
oven, muffin cases, muffin tin
Get out your ingredients. Pre-heat the oven at 190degC. We used the creaming method - 100g flour to 75g caster sugar, 75g butter. We doubled that proportion for about 30 small muffins. Note that if you're using sweet ingredients for later, eg banana, nutella, kinda stuff, its good to skip about 1/2 to 1 tablespoon (25g) of sugar or it'll get way too sweet.
If you have a electric mixer, use it. We're going old-school - creaming the butter & sugar with a wood spoon. Its pretty tiring, but kinda worth it since I can control the process. Room temperature butter does the best job. Using the wood spoon, roughly cut up the butter into manageable pieces then mix & beat til the mixture becomes smooth, white and rather fluffy.
Kinda like so, but I recommend beating it for a little longer as it'll curdle later if it wasn't well beaten at this point. Then add one egg to every 100/75/75 proportion. Beat the egg seperately and add it in a little by little while beating at the same time. If your mixture separates into individuals (curdle!), you'll need to increase the beating for the mixtures in order for the mixture to return to the creamy state. Add a little bit of milk thereafter.
Then add in your fun ingredients! We added about 3 lightly mashed bananas, 2 tablespoon of nutella (Mmmm!) and continued to beat til everything's nice and combined. Now, fold in the flour at the rate of about 2 tablespoons at a go. Don't beat at this point, fold means lightly mix in the flour til well combined each time. If the mixture gets a little dry, add in a little bit of milk. Eventually I did use quite a bit of milk, perhaps til about half a glass for the mixture to have a soft-dropping consistency from the spoon.
Get out the muffin cases & tin, spoon in about 2/3 full, pop in the pre-heated oven (190degC) for about 25mins or til the wood skewer (or fork) prick comes out clean.
Enjoy those yummy muffins before they're gone! :D