Ferrerro Rocher Chocolate Banana Muffins

Yeah, you read right.
And it all happened because Mary told me that chocolates never expire, especially if you store them well in the fridge. Sure, they may look a bit different but unless the white spots are fungus, you’re generally all right with chocolates.
She recounted how she dug out all her lovely imported chocolates and melted them all down in a bowl over a hot stove. Next she chunked them up into bite-size pieces and put them into an airtight container. So now she gets to enjoy her chocolates – actually all her chocolates – with one bite!
For me, I always get Ferrerro Rocher chocolates. You know, the type with gold wrapping paper? I have way too many of these chocolates in my fridge sometimes, especially with the holiday season and people look at me and think,”A-ha, I think she needs a box of Ferrerro Rocher chocs!”
So I thought about Mary and her advice.
I decided to make some Ferrerro Rocher chocolate muffins.
I always improvise a recipe when I have the time. And I like digging my fridge, unearthing all manner of ingredients I could pop into the recipe.
This time, I had some frozen leftover bananas and a box of Ferrerro chocolates. And making muffins are like the easiest thing to do on a Sunday night. You just mix up the wet or liquid ingredients; then mix up the dry or flour ingredients. After that, it’s really child’s play. Fold the dry into the wet, spoon mixture into muffin cups and bake for 20 minutes. That’s it.
I call this the basic muffin recipe. With this basic muffin recipe, you can add anything you like. Or in my case, I added anything I could find in my fridge. (I made dark chocolate and cranberry muffins previously using this recipe and it turned out fabulous.)
Dry ingredients (mix in a bowl):
2 cups plain flour
1 teaspoon baking soda
3/4 cup brown sugar
1/2 teaspoon salt
Wet ingredients (mix in another bowl):
1 egg, beaten
180 ml UHT milk
125 ml corn oil
1 teaspoon vanilla essence
Using a spatula, mix the dry ingredients into the wet ingredients. Work quickly with swift strokes to blend them well. Add your Favourite Stuff* but do not over-mix.
Spoon into muffin cases and bake in a pre-heated oven (180 deg Celcius) for 20 minutes or until a skewer inserted into the muffin comes out clean. This recipe makes 12 small muffins.
* Favourite Stuff
Here is where the combinations get really fun.
For this recipe, I roughly chopped up 8 Ferrerro Rocher chocolates. Don’t chop too fine or you won’t get anything to munch when the muffin’s done. I also added 3 large mashed bananas. The combination is good because anything chocolatey and banana-like is always yummy.
In my other muffin recipe, I added chunky chopped dark chocolate and dried cranberries which are also a good pairing. The dark bitter chocolate offsets the cloying sweetness of the dried cranberries.
You can make savoury muffins too. Using the same basic muffin recipe, omit vanilla essence and brown sugar. Replace with 1 teaspoon of dried thyme and 1 cup grated cheese. Then you can add everything else savoury which you like: olives, more cheese, bell peppers, nuts. It’s really about your taste and how you like your muffins.
Do try out the muffin recipe and come back with your feedback. I’d love to hear about your baking success.