Here’s one of my favourite weekend recipes – perfect for a sweet treat or serving friends at teatime. My secret is using spotted bananas (not rotten, just very ripe!) which will give the muffins a better flavour and texture.
Ingredients
14 oz plain self-rising flour
6 oz castor sugar – or brown if you prefer
4 fl oz melted butter, sunflower oil or maize oil
2 large free range eggs
3 well-ripened bananas mashed
2 oz good quality either dark or milk chocolate chips or chunks
3 fl oz milk
12 bun muffin tray, lined with cases
Directions
Turn on oven to 190 C.
Sieve together the self-rising flour and sugar. In a separate bowl, mash the bananas with a fork. Lightly beat an egg, then add it to the banana with melted butter and milk. Slowly this to the dry ingredients and chocolate, and mix gently, just until all the ingredients are combined and no flour is visible. DO NOT OVER MIX!
Divide equally between 12 muffin cases. Bake immediately for about 24 minutes, or until they have risen and a toothpick inserted comes out clean.
Remove from oven and let cool on a cooling rack.
Text & images: Lydia Parafianowicz