Perfect Banana Muffins
Sundays at MammaChef’s house in Jozi are very often for golf, for half the family and baking for the other half. Then of course, lunch and eating of the bakes comes after that! My baking definitely needs all the practice it can get but I must say that Blake absolutely loves baking. These banana muffins are just so easy and perfectly moist, even I can’t mess them up!
It’s such a fun thing for us to do together and we both enjoy every second of it. We always have to bake a few extra because the boys always want to take some to school for their teachers and their friends.
Baking has therefore become all about sharing the love!
Keeping it healthy(ish)
The original recipe comes from somewhere on Pinterest but I changed it quite a bit, as I usually do. I used Stoneground Wholemeal flour from Champagne Valley which is GMO free, full of it’s natural vitamins and minerals and unbleached.
They also have loads of delicious recipes on their website, by the way!
I received the flour as an extra surprise in my Munching Mongoose organic produce box for the week and I ended up using it for quite a few different things. Awesome products just give a different taste!
- 4 ripe bananas
- 1 egg
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 cup chocolate chips
- pinch salt
- 2/3 cups sugar
- 1 tsp vanilla essence
- 1/3 cup butter
Preheat oven to 180 degrees C.
Spray muffin tins well with baking spray. Peel bananas, break into smaller pieces and mash in a bowl together with the butter, using a fork. Blend until the mixture is creamy and smooth, not too lumpy.
Add the egg, sugar and vanilla and combine. Stir in salt and baking soda. Next, add the flour and chocolate chips, mixing until just combined (not too much mixing).
Divide into muffin tin and bake for 18-20 minutes or until toothpick comes out clean when pierced into the muffin.
Moist, delicious and perfect for a snack or even for a sweet breakfast. You could also substitute the chocolate chips with berries or whatever else your heart desires!
Remember to #mammachefjozi when you try these! I love seeing your recipes and additions too!
SuperDad does dinner
Last night turned into a switcheroo as Dad was working slightly late, leaving me on soccer duty and SuperDad on chef duty.
He seems to have the equivalent of “green fingers” in the kitchen. He doesn’t cook often but when he does, it’s always a big hit!
I did have something quick and easy planned as soccer nights leave very little time for cooking, so you could say he was set up for success. Enter Woolies Pulled Chicken with every colour of the rainbow that you could possibly fit into a wrap!
Seriously, when you arrive home in the dark and very close to frozen, to a poured glass of wine and a table set with a picture like this you can’t help but glow with happiness!
Each person got to put together their own wrap with choice of fillings, toppings and sauces, which is always fun for the kids. Besides the vegetables we also added homemade guacamole, humus, jalapeños…
The chicken is so tasty that it barely needs any of the extras, but it does look fantastic!
Last week was my own birthday (of course I turned 21 again) and my little Blake turned 4 the day after. On Sunday we had a lovely lunch with family at home and everything conspired perfectly, including the weather, to make for an absolutely beautiful day!
My dearest dear husband, aka SuperDad, makes the world’s best espetada and this has become our “signature” dish when we have the family over.
In summary: good food, good wine, lots of laughter, sunshine and the most amazing people!
My big little boy may be German/South African by blood, but his soul is Portuguese like SuperDad!
Today he played in a junior soccer tournament at the Portuguese Day festival held by Luso Africa soccer club in Germiston. Beautiful sunny winter’s day in Johannesburg, family, fun, pregos and farturas!
While we cook tonight’s meal, a short introduction to one of our high level staff at #MammaChefJozi.
Jack carries a huge amount of responsibility in that he is our resident jazz musician, bearer of the toothpicks and holder of the one ring (if I put it anywhere else, it’s lost). Okay, okay… dinner is nearly ready!
We don’t always do sugar but when we do, we go for gold!
Sweet, crunchy, gooey delicious Smore Chocolate Chip cookies
Two different kinds of chocolate chips, mini marshmallows, sugar, butter, vanilla…. all the good stuff! Give me a shout to get the full recipe. It’s the bomb!
The original recipe uses Graham Crackers, which we don’t have in SA but I used plain digestive biscuits as a substitute.
See the recipe here: