Welcome to Katherine’s kitchen! We were thrilled to be invited in…..especially as there was a new batch of chocolate muffins to get into with her expertly hand filtered coffee….Allpress of course. YUMBO! Although these muffins look incredibly rich and chocolaty, Katherine pulled a swiftie on her eager-to-taste kids: looks like chocolate – tastes like banana: ahhh tricks of the motherhood trade. Thank you for having us Katherine – we love your muffins and we love you wearing our “Urban Safari Dress” – glad it’s been a good one for you! Scroll down for Katherine’s fav recipe!
When we asked Katherine what recipe she used for her choc banana muffins, it was a quick – “Nigella of course!” Give them a spin!
3 very ripe or overripe bananas
½ cup vegetable oil
2 large eggs
½ cup soft light brown sugar
1 ½ cups all-purpose flour
3 tablespoons best-quality unsweetened cocoa (sifted)
1 teaspoon baking soda
- Preheat the oven to 200°C/400°F and line a 12-bun muffin tin with papers. Don’t worry about getting special papers: regular muffin cases will do the job.
- Mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar.
- Mix the flour, unsweetened cocoa and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.
- Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.
Big thank you to Katherine for letting us play with you, Dean Tirkot for shooting and enjoying a muffin and Nigella for her recipe!