Banana Muffins with Mint Chocolate and hazelnutsBy Ivy • Οκτ 10th, 2010 • Category: International
I made this recipe last week which I adapted from the Joy of Baking but used ingredients I had at home. I used hazelnuts instead of pecans, demerera sugar instead of white sugar, I had only 2 ripe bananas, instead of 3, so I made some minor adjustments to the recipe.
My twist to the recipe is that I also added some mint chocolates which made a huge difference to the taste.
Banana Muffins with Mint Chocolate and hazelnuts
Preparation time: 15 minutes
Cooking time: 25 minutes
Makes: 12 regular sized muffins
- 1 cup hazelnuts, toasted and coarsely chopped (optional)
- 1 3/4 cups (230 grams) all-purpose flour
- 3/4 cup (150 grams) demererea sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 2 ripe large bananas mashed well
- 1/2 teaspoon vanilla essence
- 12 mint thin chocolates
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray with a non stick spray, 12 – 1/2 cup muffin pan or line with muffin cups.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
Spoon the batter into the prepared muffin tins. Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan.
I have been getting a lot of e-mails asking me regarding the progress of the book and when it will be published. All I can say is that I am working hard, all my spare time, which is not a lot, to learn the new software in order to create the book. You can see that I am not posting regularly and apart from the time I am taking short breaks and reading a few posts or leaving a comment on Facebook, I am spending the rest of my free time reading tutorials. I have a long way to go, so hope you can bear with me until then I apologize for not visiting you regularly but at least I try to visit back those who leave a comment on my blog.
There are times that I feel like giving up, but getting e-mails asking me about the book gives me strength to continue, for at least a while, so thank you.
Kopiaste and Kali Orexi!!
Ivy is I was born in Limassol, Cyprus and being married to a Greek, we now live in a small village near Nafplion.
I spend most of my time cooking, photographing and publishing my recipes on my blogs Kopiaste (in English and Greek), which I started in August 2007 to pursue my passion in food.
I am the author of cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!", a compilation of 150 Cypriot family recipes, available on all Amazon stores. The book is also available as an e-book.
My new cookbook "Greek Delights" with over 250 recipes is also available on Amazon.
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