Hwee Ju's cook book

Ingredients 1 1/2 cups  mashed bananas  (about 3 medium bananas) 1/3 cup  vegetable oil  1  egg  (room temperature) 1/3 cup  white granulated sugar  1 1/2 cups  all purpose flour  1/3 cup  cocoa  1 teaspoon  baking soda  1 teaspoon  white vinegar / lemon juice 1/2 teaspoon  baking powder  1 teaspoon  vanilla extract  1 cup  chocolate chips  Ingredients Preheat oven to 175 degrees C. Line a 12-count muffin pan with cupcake liners. Set aside. In a large bowl, combine mashed bananas, vegetable oil and egg. In a separate large bowl, sift together flour, cocoa and baking powder. Whisk in sugar. Add flour mixture to banana mixture and using a spatula gently stir to combine. Don't over-mix. Add baking soda to a small bowl with the vinegar. Mix to combine. Add vinegar mixture and vanilla extract to the batter, stir to combine. Stir in chocolate chips....

Makes 12 165 g/ 51/2 oz/ generous 11/4 cups plain (all-purpose) flour 5 ml/ 1 tsp baking powder 2 eggs 75 g/ 3 oz/ 1/2 cup icing (confectioners') sugar, plus extra for dusting grated rind of 1 lemon or orange 15 ml/ 1 tbsp lemon or orange juice 75 g/ 3 oz/ 6 tbsp unsalted (sweet) butter, melted and slightly cooled Method: 1) Preheat the oven to 190C/ 350F. Generously butter a 12-cup madeleine tin (pan). If you don't have one like me, use a muffin pan (bun tin). Sift together the flour and baking powder. 2) Using an electronic mixer, beat together the eggs and icing sugar in a bowl for 5-7 minutes, until thick and creamy and the mixture leaves a ribbon trail when the beaters are lifted. Gently fold in the lemon ot orange rind and juice using a rubber spatula or metal spoon. 3) Beginning with the flour mixture, alternately fold in the flour and melted butter in four batches with a rubber spatula. Leave the mixture to stand for 10 minutes, then carefully spoon into the pan. ...