by Cathy Pollak
I have been on a late night baking kick. It seems like the perfect time to get into the kitchen and make some magic. Oh, who am I kidding? I have no other time to do it. But I still like it!
And these muffins. I love them. I mean really love them. I wanted spicy and chocolate-like, not to mention I was slightly motivated by the very ripe bananas sitting on my counter. They needed to be made into something or into the freezer they would go.
Now, let's get back to the spicy. Have you had chili and chocolate? You're missing out if you haven't. I used chili powder and cayenne to create the heat and flavor I wanted. The spicy taste lingers and heats up. It's perfect. You could even add a cream cheese frosting if you wanted to be fancy, but the muffins don't really need it. They're moist and sweet and spicy. They could easily be dessert.
Spicy Double Chocolate Banana Muffins Recipe
Makes 23 muffins.
3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon table salt
1 Tablespoon chili powder
1-3/4 teaspoons cayenne pepper
2 cups sugar
2 large eggs
4 very ripe bananas
1/2 cup buttermilk
1 cup semi-sweet chocolate chips
Preheat oven to 375 F. In a large bowl, add flour, cocoa, baking powder, salt, chili powder and cayenne. Sift together to combine. Set aside.
In the bowl of a stand mixer, add sugar, eggs, bananas and buttermilk. Blend until thoroughly combined. Add flour mixture alternating with buttermilk and ending with flour. Mix just until combined. Fold in chocolate chips.
Add 1/4 cup batter to each muffin liner and bake for 25 minutes or until done.
Cool for five minutes in the pan and remove to a wire rack to cool completely.
Muffin Recipe, American Cuisine