I have got a recipe to share with you though, as promised in my pumpkin post - I made these muffins based on a pumpkin muffin recipe in my favourite muffin book - Muffins Fast and Fantastic by Susan Reimer. I didn't have enough pumpkin to make up the full amount, so I used mashed banana too. And of course chocolate improves every recipe. You could use chocolate chips, by I chopped up a bar of chocolate instead which gave slightly bigger chocolatey bites, yum!
Pumpkin-Banana Muffins with Chocolate Chunks
- 255g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- small pinch of salt
- 1 tsp ground cinnamon (optional, I couldn't actually taste the spices very much)
- 1 tsp ground ginger (optional, as above. You could go the other way and increase the spices if you want the flavour in the muffin. They are delicious without though!)
- 130g caster sugar
- 1 egg
- 135ml milk
- 30g agave nectar
- 140g tinned pumpkin
- 1 small banana, mashed (mine weighed 75g)
- 90ml oil
- 50g chocolate, chopped
- Pre-heat the oven to 190-200C (170C Fan). Put 12 paper muffin cases into a muffin tin.
- First sift the flour, baking powder, bicarb, salt, spices and sugar into a large bowl.
- In a second bowl, whisk the egg with a fork. Add the milk, agave, pumpkin, mashed banana and oil and mix.
- Pour the wet bowl into the dry bowl and stir to combine. Make sure you don't over stir the muffin mix, but no flour should be visible.
- Add the chocolate and stir it through the mix.
- Put the batter into the muffin cases and place in the oven. Bake for approximately 15-20 minutes, until a skewer test comes out clean and the muffins are springy to touch. Mine took about 18 minutes in a fan oven.
These turned out really well, albeit not the most uniformly "pretty" muffins I've ever baked. It's the taste that counts! You can't really taste the pumpkin or spices - they taste like banana chocolate muffins - but the pumpkin gives the muffins a lovely
Toby and I shared two of these fresh from the oven, and then once they were cool I popped the rest in the freezer. I can't resist freshly baked muffins/cakes!
What are your favourite baking recipes that store well in the freezer? I enjoy baking, but when I have baked goods sitting around in the kitchen I eat them way too quickly. I like having baked treats in the freezer as then I can just grab an individual portion size when I fancy something sweet. :)