CHOCOLATE-HAZELNUT-SWIRLED BANANA MUFFINS
Milk Calendar recipe developer Heather Trim says many runners find bananas are a good, easy-to-digest source of quick energy. You can use Nutella in this recipe, but the Centre for Science in the Public Interest notes that it’s “mostly sugar and palm oil.” Trim says other chocolate-hazelnut spreads may be healthier and more full of nuts. We tested the recipe with a version made in Ottawa: Omar Fares, owner of A Thing for Chocolate at 1262 Wellington St. W, makes an outstanding chocolate-hazelnut spread that contains just roasted hazelnuts, cream and chocolate. He makes it fresh every few days so it must be refrigerated, and it costs $9 a jar.
Makes: 12 muffins
Preparation time: about 40 minutes (but 22 to 24 minutes baking)
1 cup (250 mL) milk
1 tbsp (15 mL) freshly squeezed lemon juice
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter, melted and cooled
2/3 cup (150 mL) granulated sugar
2 eggs
1 cup (250 mL) mashed overripe bananas (2 or 3)
1/2 cup (125 mL) chocolatehazelnut spread
1. Preheat oven to 375 F (190 C). Butter muffin pans or line with paper liners.
2. In a small bowl, stir together milk and lemon juice.
3. In a large bowl, whisk together flour, baking powder, baking soda and salt.
4. In a medium bowl, whisk together milk mixture, butter, sugar and eggs. Stir in mashed bananas; mix well. Pour over dry ingredients and stir just until combined.
5. Drop chocolate-hazelnut spread by spoonfuls over batter; fold and swirl into batter. Don’t overmix. Spoon into prepared muffin pans.
6. Bake for 22 to 24 minutes or until a tester inserted in centre comes out clean. Let cool in pan for 5 minutes. Transfer to rack to cool completely.