I have a chocolate obsession.
I can’t put it any differently. It seems as though my day is incomplete unless I consume at least one chocolaty concoction. Bad? Very. I will try to stop. Only…Right after this muffin.
Now I was just going to make a plain banana muffin. But I looked at my chocolate stash (yes, I even have a stash of chocolate. In case the worst happens. They stop making chocolate overnight, and I must survive using all the chocolate I have saved up in this bag. Boy am I prepared) and I found SO many of these Lindor chocolate eggs. Like a ridiculous amount.
The thing is, I LOVE Lindor chocolate. SO much. But I reasoned that I should probably not open it and eat one because then I would eat them all in one sitting. What I did: open them, then put them in my muffins. Then everyone can enjoy them, and I won’t feel guilty when I finish all the chocolate and think “WHAT HAVE I DONE!”
I must admit, this is not one of my better photos, but just to show that there indeed WAS chocolate in them, and that they were delicious.
What you’ll need:
-1/4 cup milk
-1 teaspoon vinegar
-1/2 cup shortening
-1 1/2 cup sugar
-1 teaspoon vanilla
-2 ripe bananas, mashed
-2 cups all purpose flour
-1 teaspoon baking powder
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-15 chocolate eggs
1. Preheat the oven to 350˚F
2. In a small bowl, combine milk and vinegar, and let stand for at least 5 minutes to “sour”
3. In a large bowl, cream together the shortening and the sugar until light and fluffy. Add the eggs, vanilla,bananas and “soured” milk and mix well.
4. In a separate bowl, combine the flour, baking powder, baking soda and salt. Slowly pour this mixture in with the wet ingredients, mixing until fully incorporated.
5. Pour the batter into a paper lined muffin pan. Place a chocolate egg on top of each muffin, and bake for around 15-20 minutes or until a toothpick inserted comes out clean.