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Chocolate-Filled Banana Muffins
Soft banana muffins studded with chocolate chips, each hiding a core of melted chocolate that sets in the fridge. The nesting Mixing Bowls cover the whole recipe: the large one for the batter, the smaller two as a no-hob water bath for the filling.
- Total time
- 110 min
- Prep
- 25 min
- Cook
- 25 min
- Rest
- 60 min
Ingredients
Method
Heat the oven to 350 °F (180 °C), conventional setting without fan.
In the Tupperware Mixing Bowl 3.5 l, mash the bananas with a fork. Add the egg, oil, milk and vanilla and whisk until fully combined.
Sift the flour, baking powder, baking soda and salt over the wet ingredients and fold together with a spatula until the batter is even. Stir in the chocolate chips.
Divide the batter between the cups of a muffin tin and bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out clean. Leave to cool.
While the muffins cool, pour boiling water into the Tupperware Mixing Bowl 2 l up to the 0.5 l mark. Put the filling chocolate chips in the Mixing Bowl 1 l and carefully set it in the hot water. Leave for 10 to 15 minutes, then stir with the Tupperware Silicone Spatula until fully melted.
Hollow out the centre of each muffin with a round tube about 1/2 in (1 cm) wide. Fill the holes with the melted chocolate and refrigerate for 1 hour.
