Chocolate and Pear Muffins: Recipe Card

Remember me telling you that I was featured on Key Ingredient (just a couple of posts ago...)? Well, here is a recipe card for it. Clicking on "Print" will take you to an easy-to-print version of the recipe. Or so I have been told ;-P



(Please note, I have also added this to my original blog about these muffins.)

I was featured on Key Ingredient!

Do you remember these chocolate and pear muffins?


Sophie, the chief blogger from Key Ingredient, came across them a while back (last October, I think) and now they have been featured on the Key Ingredient blog. Have a look and see what Sophie has to say about them!

Better yet, make some and have a taste :-)

Pears are in season now, after all... and chocolate is available all year!

Best Banana Cake (or Muffins) in the WORLD

I had some bananas that were getting a bit ripe. I decided to see what the internet would turn up in the way of recipes. Hmmm... Banana Bread. No thanks. Hmmm... Banana and _____ (insert something either expensive or exotic) bake/dessert/muffins/whatever. No thanks - I didn't have the ingredients or the money to get them (ah, the student life!). All I really wanted was a recipe for banana muffins or banana cake, but nothing I found was quite right. Finally I came to my senses and turned to my bookshelf. I pulled out the Kids' Cookbook that I have had since I was eight years old. And in it was the perfect banana cake recipe. And I didn't even have to print it out! Yay!
This might be a picture of the first time I made this recipe, but I think it is actully of a banana and ginger cake I made (and slightly overcooked...) hence the crystallized ginger decorating it.
I made the recipe a couple of times as a cake (each time I doubled the recipe), but the third time I made muffins! Well... I used paper cases on a tray so I wouldn't have to washup the muffin tin, but they are not what I would consider cupcakes. Anyway, this recipe make the Best Banana Muffins Ever! So moist, delicious, yummy, simple to make (seriously, you do it all in a saucepan). And the recipe is so easily doubled. Just a note: if you do double it, cook it in a round cake tin instead of a ring tin. Unless you want a very tall cake. I learnt the hard way :)
See some more photos here.

Well, here it is in it's original form, with my extra notes in brackets:

Banana Cake

60g butter
1/2 cup caster sugar (I often use raw sugar, which works just as well. Plus it adds a 'rustic' element)
1 egg
1 tspn vanilla essence
1 cup SR flour (For each 1/2 cup of plain flour I add 1 tspn cream of tartar and 1/2 tspn bicarb of soda)
1/4 cup milk
1 ripe banana, mashed

Turn oven to 180'C (350'F) and grease a 20cm ring tin. Dust all over the inside of the tin with a little flour. (Use a round tin if you double the recipe, or a muffin tin if making muffins - a single batch makes about 9 muffins)

Gently melt butter in a big pan. Don't let it boil.

Take off heat and add sugar, egg and vanilla. Beat it well with a wooden spoon until smooth.

Sift in flour. Add milk and mashed banana. Stir until just mixed. (This explains why it is so good for muffins!)

Spread evenly into tin. Bake 30 minutes (about 15 if making muffins).

Take photos so you can share your achievement with the blogging world.

Eat them all before anyone else gets home!

Pear and Chocolate Muffins - Recipe

It all began when I had 3 extremely overripe pears and some good quality dark chocolate...

The result? A batch of yummy yet unusual muffins. To make these I followed a recipe for basic sweet muffins, added in some cocoa, and used pureed pears instead of buttermilk. After putting the batter into the muffin tin holes, I pushed half a square of dark chocolate into the centre, and made sure it was (only just) covered by the batter (I used my fingers to spead the batter over the chocolate, and then licked my fingers clean...).

These are not very sweet muffins: the pear taste is subtle, but the lump of dark choclate is absolutely heavenly. Ommiting the cocoa and using spices (maybe cinnamon and cloves) would probably be just as yummy. Hmm, might try that next time... Here's the recipe:

Pear and Chocolate Muffins

Makes 12 muffins

300g (10oz) self-raising flour

2 Tbspns cocoa

125g (4oz) castor sugar (I used normal white sugar, having no castor, though raw or brown sugar would probably compliment the pears really nicely)

1 1/2 cups (375ml, 12 fl oz) pear puree (about 3 ripe pears, cored and chopped-I left the skin on)

2 eggs

150g (5oz) butter, softened a fair bit

6 squares of dark chocolate, each chopped in half (0r, if the square are little, 12 whole squares)

1. Heat oven to 200C (400F, gas mark 6). Grease a 12 hole muffin tin. Sift the dry ingredients together. Make a well in the centre.

2. Puree pears (if not already done). Add in the eggs, one at a time, blending them in, and then blend in the softened butter. Make sure the mixture is quite smooth.

3. Add the pear mixture to the dry ingredients, and mix gently to combine. DO NOT over-mix, or your muffins will end up tough and springy. The batter should be lumpy.

4. Spoon the batter into the muffin holes. Push a bit of chocolate into each muffin, and then stick it in the oven for 20-25 minutes or until risen and golden and beginning to come away from the side of the tin.

Mmmmm... yummy. These were so moist. I think using fruit puree instead of buttermilk is genius, and can't wait until I have some more overripe fruit!! (Hopefully strawberries... !)

(Edited to add the whatsit below. Digital recipe card, I think it is called. See this post and this post to find out the backstory.)