Chocolate and banana muffins

Name: Chocolate and banana muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g Butter or margarine; 125 g Sugar; 3 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Cocoa powder; 3 medium-sized bananas; 100 g Dark chocolate coating; 25 g white envelope; 24 Banana Chips; 12 Paper sleeves; 1 Freezer bag; 7-10 Tbsp Toothpicks

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g Butter or margarine
125 g Sugar
3 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
2 TABLESPOONS Cocoa powder
3 medium-sized bananas
100 g Dark chocolate coating
25 g white envelope
24 Banana Chips
12 Paper sleeves
1 Freezer bag
7-10 Tbsp Toothpicks

Directions

1
Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and cocoa and stir in briefly. Peel bananas, cut into cubes and fold into the dough. Line a muffin tray with 12 trays, each with a paper sleeve. Fill the dough evenly into the troughs and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the muffin tray from the oven, remove the muffins from the tins and let them cool on a cake rack.
2
Coarsely chop the couverture separately and place each in a separate bowl. First melt the dark couverture over a warm water bath, then the white couverture. Leave the chocolate coating to cool lukewarm. Pour the white couverture into a freezer bag and cut off a small corner. Pour the dark chocolate coating onto the muffins. Use the white couverture to draw dots and lines on the dark couverture and pull them through with a toothpick. Place banana chips on the chocolate coating and chill for about 30 minutes