Marvellous Muffins.............Having your cake and eating it

Baking has been enjoying a renaissance for the last few years. The shelves in my local book store groan under the weight of recipe books and the television is awash with programs dedicated to sweet delights.

Baking at home is a wonderful pastime and a great way to introduce kids to the world of the kitchen. One can enjoy baking too without having to eat it all and believe me baking for your friends or those whom you wish to influence, will notch you up brownie points no end!

Cake and pastry recipes can be very simple or exceedingly complex, and even if what you bake doesn't turn out exactly like the picture in the recipe book, it will usually still taste great........because you made it yourself!

Everybody and anybody seems to love a little bit of cake, including me! but no matter how delicious, it comes with the unfortunate distinction that it is bad for us! due of course to the high levels of fats and sugars associated in the making of it.

But a little of what you fancy does you good, now and then.........just remember that too much of a good thing does no one any good! So, how can you have your cake and eat it?


Baking a full sized cake just leads to temptation so Muffins are the answer. Practically every cake recipe can be adapted for a muffin or a cup cake sized treat with the added satisfaction that as they are in small individual portions they can be easily frozen and you don't feel the need to scoff them all at once in fear that they may go stale!

Up there with my devotion to cake is........chocolate! Like any self respecting woman I love the stuff!
So it makes sense to combine the two, but in the interests of health I add banana too! the banana will add a touch of natural sweetness so we need to use less refined sugar!

Banana & Chocolate Chip Muffins 

you will need: makes 16

large paper muffin cases

160 g unsalted butter......yes, real butter! at room temperature

120 g light soft brown sugar

1 tablespoon vanilla extract

340 g self raising flour

2 teaspoons mixed spice

2 teaspoon orange zest

3 really fresh eggs at room temperature

2-3 very over-ripe bananas, mashed with a fork about 200-250 g

150 g dark chocolate chips (65 % cocoa or higher)

How to:

• turn on the oven to 160 degrees centigrade
• put your paper cases into the patty tins
• sieve the flour and dried spices together and set aside
• cream the butter, sugar and vanilla extract until light and fluffy
• add 1 tablespoon of the flour and mix in gently to the sugar/butter mixture
• slowly add the beaten egg, beat on fast speed after each addition 
• when all the egg is added start adding the flour a spoonful at a time, mix slowly
• add the orange zest and the mashed bananas
• mix well but gently, now fold in 100 g of chocolate chips, save the rest to sprinkle on icing later if you like, if not throw the whole lot in!
• scoop the batter into muffin cases, I like to use a potato or ice-cream scoop for this, that way each muffin is the same size
• bake for approx 18-20 minutes until well risen and nicely browned
• remove from the patty tins and place on a wire rack until cooled

Muffins are delicious eaten on their own but even nicer with a frosting such as a vanilla or chocolate orange butter cream or a nice american style cream cheese frosting scattered with some more of the chocolate chips.