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These muffins are perfect for using up overripe bananas, and they are firm enough to pack into lunchboxes.
WORDS & PHOTOGRAPHY JANE SMITH
BANANA AND CHOCOLATE MUFFINS
Best served on the day of baking.
Makes 12
1/2 cup (125ml) neutral-tasting oil, such as grapeseed oil
1 cup (220g) caster sugar
3 ripe bananas (about 300g),mashed
2 eggs, lightly beaten
1 teaspoon vanilla essence
175g dark chocolate chips
2 cups (300g) plain flour
2 teaspoons baking powder
1. Preheat the oven to 180°C. Line a 12-hole muffin tin with paper muffin cases. Set aside.
2. Put the oil, sugar, banana, egg, vanilla and chocolate chips in a large mixing bowl. Stir to combine.
3. Sift in the flour and baking powder and stir gently to combine. Do not overmix.
4. Divide the mixture between muffin cases and bake for 25-30 minutes until a skewer inserted into the centre of a muffin comes out clean.
5. Allow to cool for 5 minutes in the tin, then transfer muffins to a wire rack to cool completely.
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To hear more extraordinary stories about women living in rural and regional Australia, listen to our podcast Life on the Land on Apple Podcasts, Spotify and all major podcast platforms.
The Shady Baker chats to Graziher’s Life on the Land podcast about her life on a sheep station east of Broken Hill and her love of cooking for her family.
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Take advantage of the cooler temperatures and slower growth, writes Claire Austin.
Having worked on farms for most of her life, Caitlyn knows what it takes to run a successful agribusiness in the Riverina.
She shares her baking tips with Jane Smith, plus recipes for “radio” biscuits, berry jam and honey joys.
