I tweaked my nuts muffin recipe and the result was outstanding. Soft and moist on the inside with molten chocolate and the walnuts adding a crunch on the outside, the banana choco chip muffins are easy to make and great with a cuppa of coffee or evening tea.
1 cup Flour / Maida
3/4 cup Sugar
1/3 cup Oil
1/4 cup Choco Chips
1/2 cup Milk
1 tsp Vinegar
1/2 tsp Baking Soda
1/2 tsp Vanilla Essense
A few frozen walnuts to top the muffins
1½ Cups to 2 Cups (For Baking in Cooker) Salt
*Start by heating up a cooker on medium flame. Add 1½ cups of salt, place a wire stand and a perforated plate. Cover and let it preheat.
*For making the batter, we’re going to start by mixing the vinegar in the milk. keep this aside.
*In a mixing bowl, add in flour, powdered sugar, baking soda and mix it. Also add the chocochips and mix.
*Mash the banana using a fork and then measure it. We want to use ½ cup of mashed banana.
*Add the mashed bananas, vanilla essence and oil to the milk and vinegar mixture and mix it well.
*Pour this mix to the flour and chocochips mix, until the wet and dry ingredients are well mixed.
*Just mix it slowly and gently until everything is mixed.
*Pour in the batter to self standing muffin liners until 3/4th of the liner is filled. Top with walnuts (or choco chips) and place in the cooker and quickly cover. Bake on a medium flame for 18-20 minutes.
*Check at 18 minutes by inserting a toothpick and check if it comes out completely clean.
*This recipe will make 4 Muffins in the self standing ones and 12 in the normal sized.
*Browning in the cooker: The muffins can very well brown in the cooker, but the issue is that the choco-chips/walnuts on top can burn and smoke. So keep checking. The reason I like light coloured/golden muffins is because unlike the brown top ones, they are very moist inside.
Watch how to make eggless banana muffins