Chocolate Banana Muffins
Oh Nigella, you’re so witty and entertaining and lovely and your recipes are divine. You really are a domestic goddess. Even my husband is infatuated with you. For my birthday, I was lucky to receive a copy of Nigella Lawson’s Kitchen: Recipes From the Heart of the Home and I’m in love with this cookbook. I don’t say this lightly. I have a lot of cookbooks. And while I like many of them, I only love a few. Here’s what I read when I first flipped open the book, haphazardly, to page 38 (Nigella’s Chicken Teriyaki recipe):
(For the full effect, read with a British accent)
I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol.
Now tell me, aren’t you smitten too? So now that I’ve brought you all up to speed on my fondness for Nigella, let me tell you that I just made her chocolate banana muffins and oh my they are something else. I’ve never had a muffin so yummy and moist.
In a large bowl, mash bananas. Beat in oil and eggs, followed by sugar. In a another medium bowl, sift together flour, coco powder and baking soda. Mix flour mixture into the banana mixture. Spoon batter into muffin tins (makes 12 muffins). Bake at 400 for 15-20 minutes. Enjoy!