Chelsea Banana Choc Chip Muffins

Ingredients
2 eggs
2 ripe bananas, peeled and mashed
¼ cup oil (plain vegetable, soya or canola oil)
1 cup low fat milk
¾ cup Chelsea Soft Brown Sugar
2 ½ cups flour
4 tsp baking powder
1 cup chocolate chips

Method
Preheat oven to 180°C. Spray a tray of 12 muffin tins with non stick spray.
In a large bowl beat the eggs, mashed bananas, oil, milk and brown Sugar together – just lightly. Mix in the flour, baking powder and chocolate chips. Don’t over mix – the ingredients should be just gently stirred together to combine. Spoon into the prepared tins and bake for 15 – 18 minutes. Until puffed and golden brown. Cool for 2 minutes in the tins, then gently twist and ease the muffins out to cool on a wire rack.

Tip: Always soak the muffin tins straight away, as soon as you’ve removed the muffins. This means the tins clean up easily and you don’t have to scrub at them and risk ruining their lovely shiny non stick surface. 

I followed directions and used Canola oil simply because that was what I had or Olive oil and I do fee that Olive oil is too strong to use in baking.

This was on an advertising flyer from New World, but it is actually from the Chelsea website.
I have a few recipes for muffins with banana and chocolate and I can only say this is not a keeper. I don’t know why. It is full of chocolate chips but tastes very bland. It was improved with the smothering of butter on it to eat it but that is not really how I eat my muffins. Most of the time I eat them without butter or margarine but these definitely needed that to remove the bland oily flavour.

Nutty Rhubarb Muffins

Muffin Ingredients:

¾ cup brown sugar
½ cup buttermilk or sour milk
1/3 cup vegetable oil
1 beaten egg, at room temperature
1 tsp. vanilla
2 cups flour

½ tsp. baking soda
½ tsp. salt
1 cup diced rhubarb
½ cup chopped walnuts or pecans

Topping Ingredients:
¼ cup brown sugar
¼ cup chopped walnuts or pecans
½ tsp. cinnamon


Preheat oven to 375 degrees F.
Grease and flour 12 muffin cups, or line with papers
Mix together brown sugar, buttermilk, oil, egg, and vanilla; set aside.
Sift together flour, baking soda, and salt; stir in rhubarb and nuts.
Combine just until completely moistened.
Pour into muffin cups.
Mix topping ingredients sprinkle over tops
Bake about 20 minutes.

These are a lovely nutty flavoured muffin but slightly dry. I found it was nicer with a thin spread of butter. I used some old milk in the fridge. (I keep milk that has gone off and use it for baking.)

I will add this to my list of muffin recipes.

To make your own sour milk - add 1 tbsp vinegar or lemon juice to a cup of milk.

Bran Muffins

1 cup Edmonds Standard Grade Flour 
I tsp Edmonds Baking Powder
 ½ tsp salt 
2 tsp mixed spice 
1 ½ cups Edmonds Wheat Bran 
¼ cup sugar 
1 tsp Edmonds Baking Soda 
 Approximately 1 cup milk 
1 Tbsp butter, melted 
1 Tbsp golden syrup, melted 
1 egg beaten 
½ - 1 cup sultanas 

1. Preheat oven to 220°C. 
2. In a bowl combine flour, baking powder, salt, mixed spice, wheat bran, sugar and sultanas. 
3. Dissolve baking soda in milk. Blend in the melted butter, golden syrup and egg. 
4. Pour liquids quickly into the dry ingredients, stirring until just combined. 
5. Spoon batter into lightly greased muffin trays. 
6. Bake for 12 – 15 mins or until golden brown and baked. Makes 12 

I have few recipes for bran muffins with or without sultanas. I just thought I would try another to see if it was any better. Even the ingredients are similar. This was off the back of a packet of Edmonds Wheat Germ
I followed the recipe but actually found it better to melt the butter and syrup, beat in the egg quickly and then add the milk and baking soda (I had already mixed) and then gave it a good beat with a folk. I found I needed to use a cup of milk and my sultanas were a heaped half cup measure. 

These were a nice recipe and I will make one of my own again soon to see if I can decide which one I prefer.

Vi-Bran Muffins

140g (5 oz/1large cup) Flour

1 tsp baking powder

1/2 tsp salt

115g (4oz 1. 5 cups) Vi Bran

55g (2oz 1/4 cup) sugar

1 egg

1 level tsp soda

225g (8oz) milk

1 tbsp golden syrup

1 tbsp butter

Sift flour, baking powder and salt.

Add Vi-Bran and sugar.

Beat egg well, add soda dissolved in milk, then butter and golden syrup, warmed together.

Stir liquid quickly into the dry ingredients until the flour is just dampened.

Put in cold, greased patty tins.

Bake at 220 deg C for 12-15 minutes.

For variety, raisins may be added.

This is a very old recipe off the back of an Elfin Vi-Bran packet. You can use any baking bran.

I followed the recipe to the instructions beating the egg, adding the soda and milk. I heated the butter and golden syrup and mixed that in to the eggy mixture, before turning it all into the dry ingredients and gently folding it all together. I used a cup of sultanas as a 'variety' and had tossed them in the dry ingredients first. I actually found I only made 11 muffins as there wasn't enough mixture to go around my 12 medium sized muffin tin.
I cooked them for about 14 minutes and that may have been a bit long.

They are a nice bran flavour but are best eaten warm and with a bit of spread - I used butter.