I am happy to say that I am about to have a giveaway of some lovely liquid chocolate from Hotel Chocolat. But in the interests of my readers I feel that that it is only fair that I extensively test the product before I post the giveaway, and give your some ideas of what to use it for. Liquid chocolate as a hot drink is lovely, but liquid chocolate in baked goods is even better! Muffins are one of the Fuss Free Flavours signature recipes so a muffin using the liquid chocolate it had to be!
There is one banana in 3 of these muffins, so that is one of your five a day sorted. They are also vegan* so contain no cholesterol. Positively healthy. In the interests of my blog I need to go and make another batch as I really need to get better photos. These were fantastic, chocolate and banana are perfect partners, the liquid chocolate and the dark chocolate drops are rich and not too sweet. I am pondering if I could make a quintuple chocolate banana muffin with chocolate batter, liquid chocolate and 3 types of chocolate drops? For an extra treat these are 50% larger than my usual muffins.
* I try and bake vegan as I firmly believe that there is no excuse for eating eggs that are not free range and organic. If you cannot afford quality eggs, then you can bake really well without them, seriously just leave them out!
Substitute finely grated plain chocolate for liquid chocolate, regular cow milk would work in place of the soy milk (I really do not like diary milk, although I can eat cheese and cream literally until the cows come home).
Double Chocolate & Banana Muffins (makes 6)
“Dry” Ingredients
7 oz plain flour
2 oz sugar
2 tbs liquid chocolate or finely grated plain chocolate
2 tbs chocolate chips
1 heaped tsp baking power
pinch salt
“Wet” Ingredients
7 oz milk (I use soy)
2 oz sunflower oil
2 very ripe bananas
Whizz the oil and milk mixture with a stick blender or liquidiser until smooth. Mix the dry ingredients. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Bake at GM5/190C/375F in your favourite muffin pan (I use this one) for 20 – 25 mins until risen.
Enjoy warm from the oven.
Thank for Hotel Chocolat for the free samples of liquid chocolate and chocolate drops
They look amazing – can i pre-order some for my next visit! x
They look scrummy. Shouldn’t you be saving them for breakfast?!
I just made an banana cake from the Eric Lanlard book this evening, I didn’t realise my poor husband had been working his way through all the spotty bananas I’d been saving and I had to mash up the newer ones!
Didn’t you just say something about having a spotty banana ready and waiting…. these look yum!
I have been looking through your yummy recipes and I had to stop and tell you that your photos make it hard to go to the next recipe. They are fabulous.
Love the sound of liquid chocolate!
I have two, tired near black bananas in the bowl, which I had saved for banana bread, until I realised it used 4 ‘nanas, your muffins will be perfect for them!
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