After my first attempt at making muffins, that time when it went ridiculously wrong, I tried again recently. This time, obstacles made an appearance in the form of a power cut in the middle of my muffin making session…
That other time, (that first time), I was an innocent novice and the muffin mixture overflowed through the paper cups. Silly me. Since then I’ve bought some mini silicone baking cups. I must say I’m very happy with them. I own a big silicone mold for cakes and I quite dislike it. The first time I poured my cake mixture inside it and picked it up, the soft mold just deformed and everything nearly spilled out. No worries now though, as I’ve learnt how to carry it around more gracefully. However, before buying the mini silicone baking cups I read reviews around the internet, and they said that due to their small size they’re very easy to handle. Yes, they’ve proved to be a winner!
Anyhow, this time I was making these banana and chocolate muffins when the power went off in the whole block in my neighbourhood. Sitting there in the dark and cold, all the typical electricity-less thoughts ran through my head. How on earth did people cope before electricity? Candles don’t quite do the same job. With the current world population of over 7 billion people, surely the way we consume power can’t continue like this for much longer. Surely the world will undergo some kind of power crisis before things must change.
Then I got out my eReader. Thank goodness for my eReader, as its screen can be lit up in the dark. I was reading away when about one hour later I remembered I had all this muffin mixture. I decided I would somehow turn it into banana and chocolate pancakes. I currently have a gas stove. I finished mixing in the chocolate, with the guidance of the light of one candle, and was just about to start making pancakes when the power came back on. Finally, the muffin making was a success.
2 ripe medium bananas
125g cooking chocolate
1 2/3 cups flour
1 cup sour-milk
3/4 cup sugar
1 1/2 teaspoons baking powder
Preheat the oven to 180°C. Melt the butter along with the chocolate over very low heat or over a Bain Marie. Peel and cut the bananas into pieces. Put in a large bowl and add the rest of the ingredients – except for the butter and chocolate. Mix. I did it with an electric mixer to make sure the banana would be very mixed into the whole thing.
Then the power went off.
One hour later, I added the melted butter and chocolate, which had begun to solidify in the current cold winter weather. Or I think so anyway. It was too dark to tell properly. Mix.
Then the power came back on.
Pour into the muffin molds and bake in the oven for 20 minutes.
Thank you for reading!