MEXICAN CHOCOLATE-BANANA MUFFINS

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Mexican Chocolate-Banana Muffins image

Provided by Marcela Valladolid

Time 55m

Yield 12 muffins

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups mashed bananas (about 2 big bananas)
1 large egg
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup whole milk
1 (3.5-ounce) disc Mexican chocolate, chopped
Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix the flour, sugar, baking powder and salt.
  • In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
  • Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
  • Divide the batter among the prepared muffin cups, filling each about 3/4 full.
  • Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
  • Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

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