Banana Choc Muffins

by Tenina Holder

I have been so busy that blogging has been taking a back seat...you may have noticed. I have so much on my plate literally and figuratively that life is never dull....can we talk??

  • New book underway, food shoot is imminent
  • Daughter getting married
  • Christmas cooking class development
  • Christmas book project...(Don't get excited, may not emerge till 2013 at the rate I am going!)
  • Usual end of year stuff
  • Daughter getting married, (repeating myself I know, but it rates another mention)
  • Crio Bru is going crazy in a good way
  • You Tube Videos
  • All the usual stuff that family life entails
  • Trip to Melbourne for engagement party
  • The sudden passing of a dear friend
  • The final stuff for my last child through Year 12, harrowing at best
  • Aging with the video evidence to prove it
  • Renovating the gardens, if the For Food's Sake book sales continue well...(did you get your copy yet?)

UM...thinking that lot is a pretty good list of excuses, but wait, there's more! But you will have to wait. Time is of the essence here, must get this out to you ASAP.

This morning I woke up early (thank you whoever rang me at 6.03 am) and I started thinking about how fast life is passing. I remember almost leisurely mornings when I used to be a gym junkie, and then whip up a batch of muffins all before 7.30am. Those days are long gone but in a moment of nostalgia, I made these. Hope you enjoy, and instead of hurtling towards an inevitable death, try and slow down a little to smell the fragrant baking of muffins in your kitchen along the way! Happy baking.

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Need

Do

1  

Preheat oven to 180ºC. Line a 12 hole muffin tin with silicone or paper liners.

2  

Place sugar into Thermo bowl and mill 10 sec/speed 10.

3  

Add butter, egg, bananas, vanilla, salt, baking soda and powder and blend 10 sec/speed 6. Scrape down sides of bowl and lid.

4  

Add flour and blend 12 sec/Interval.

5  

Add chocolate and blend 4 sec/speed 6.

6  

Divide batter between muffin holes and bake 18 minutes or until puffed and golden.

More

Best eaten on the day they are made.

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