Wednesday, July 8, 2009

Chocolate Banana Muffins

I figured muffins would be an appropriate first post, since they are my favorite food. (And I wonder why I am plagued by Ghetto Booty.) These beauties were adapted from a recipe I found at FUN FACT: I was halfway through making them when I realized I had no sugar. I used an entire jar of honey instead. I honestly think it made them better. They were so fluffy I wanted to cuddle with them. But I would have gotten warm chocolate ganache all over me. Oh, the tragedy.

Chocolate Banana Muffins:

-3 large bananas, mashed
-1/2 cup white sugar (...or honey.)
-1 egg
-1/3 cup melted butter
-1 teaspoon baking soda
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 & 1/2 cups flour

Dark Chocolate Ganache:
-1 bag dark chocolate chips (preferably Ghirardelli. Go for the good stuff.)
-heavy cream

In a large mixing bowl, mix the dry ingredients (sugar, baking soda, baking powder, salt, flour) and the banana until homogenous. Add in the melted butter and egg. Stir, but not too much! There should still be visible chunks of banana*. Pour into buttered** muffin tins and baked at 350 for 20 minutes.***

While the muffins are baking, heat the chocolate over a double boiler. Every few minutes as you stir, add a dash of heavy cream. This will help the chocolate melt more easily. Keep stirring and adding cream until the mixture is the consistency of, say, elmer's glue. Or ganache. Then turn off the stove so that later, while you're lying in bed, you don't wake up realizing that you've left it on. Take the muffins out of the oven (presuming that they're done) and drizzle the ganache over them. Then hoarde them from your fiance, cackling with sticky, chocolate-covered glee.

**Or Pam-ed, if that's your poison
***Or, if your oven is 321975321897 years old like mine, 25 minutes.