Saturday, May 28, 2011

Chocolate Banana Peanut Butter Lava Muffins


I think I owe you an apology.

I've been a bit absent.

"Form V Artisan" hasn't seen new posts spewing out butter, chocolate, sugar and....well, more chocolate in a couple of weeks.

It was too much. I felt the repercussions of bakery blogging withdrawal almost immediately and I'm back with something that will make you forgive me.

Chocolate Banana Peanut Butter Lava Muffins.

I bet you've never heard those six words in the same sentence before today.


These are incredible. Deep, dark chocolatey banana muffins studded with chocolate chips and oozing with creamy peanut butter.

Really? I mean, come on. I just ate four.

Yes, that's "4"-- in a row. Incredible.

I even snook in some whole wheat flour and these babies only need 4 tablespoons of oil. The sour cream keeps them moist and the hint of spice is a bit unexpected.

The name promises peanut butter lava. Ummm.....I think it delivers.


Look at that - bubbly, molten, oozing, peanut butter lava gushing out from the top. How is this possible? A scant teaspoon of peanut butter is spooned into the middle of each muffin.

Is it a volcano or a muffin? Muffin or a volcano? I don't know, but it sure tastes freakin' delicious!

The trick to keeping them light is to gently fold in the dry ingredients to prevent over-working the batter which would promote the formation of a tough gluten protein network. This is because muffin recipes are meant to be quick (that's why they're called quick breads), so there are no special steps used to aerate the batter, such as creaming or whipping egg whites. Folding is key.

If these don't say "I'm sorry for being a bit late, but wasn't it worth it?", then I don't know what does.

I hope you've found it in your heart, or stomach, to forgive me.

Love always,

Christina.

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