Sunday, October 21, 2012

Big Arse Brown Ale Banana Peanut Butter Choc Chip Muffins

As per my last post, today I am celebrating Brown Ale Day. What's a celebration without a bit of cake, right?

I do realise that my last recipe using brown ale also used banana, and was essentially a cake, but when I stumbled upon this recipe for Banana and Peanut Butter Muffins I had to try it...with the added bonus of brown ale. What caught my attention with this recipe is that it uses no eggs. I replaced the milk with beer, so if you also leave out the choc-chips, or use a non-dairy version, these are in fact...vegan!

I haven't baked sans eggs before. To be honest, I didn't really know what part eggs played in the baking process, but after some brief research it seems they bind, add moisture and some leavening. Further research into vegan baking seemed to indicate you can compensate for this with banana and some extra baking powder. Beer also has a bit of a leavening effect, so I decided it was worth a try.

The brown of choice for this was the Prickly Moses Tailpipe. Self described as a 'big ass brown', I'm pretty sure these muffins are going to make my arse bigger.

Never a frown...
(Makes about 12 muffins)

1 cup all-purpose flour
2/3 cup wholemeal flour 
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 small ripe bananas (or 2 large)
2 heaped teaspoons baking powder 
3/4 cup brown ale 
1/2 cup smooth peanut butter 
3 tablespoons vegetable-based oil (I used a light olive oil)
1/2 teaspoon vanilla 
3/4 cup dark chocolate chips

...with Golden Brown.

Preheat oven to 180C degrees. Grease or line your muffin tin.

In one bowl, mix the flours, baking powder, brown sugar, salt and cinnamon (ie all the dry things). 

In a seperate bowl, mash the bananas, then add the other wet ingredients -  the brown ale, peanut butter, oil, and vanilla - and mix well. 

Add the wet ingredients to the dry ingredients and combine before stirring in the chocolate chips.

Fill the muffin tin cups with mixture, and bake for 15 - 20 minutes until golden brown.

Despite my trepidation about cooking without eggs, the muffins rose perfectly and are light and fluffy (score one to the vegans). They are also delicious. Seriously - I can't stop eating them and can feel my arse already getting bigger. Obviously they can be enjoyed with a brown ale, or any beer at that dark end of the spectrum.

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