Happily, this morning I came to find that this weeks bananas had gone to the wrong side of sweet and I was very pleased with the prospect of baking some muffins! But these aren't just your ordinary, run of the mill muffins, these are choc-chip & banana muffins. Sweet and crunchy on the outside, light and fluffy on the inside speckled with tiny drops of milk chocolate and with the flavour of banana giving you a great big hug, these are just the thing to put a smile on your face.
I'm afraid that I have already eaten most of mine, so don't have any going spare, but that's all the more reason to go and bake your own!
Choc-chip & Banana Muffins:
- 280g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 0.5 tsp salt
- 55g soft light brown sugar
- 55g granulated white sugar
- 3 large, very ripe bananas
- 1 egg, beaten with a fork
- 75ml milk
- 85g butter, melted
- 70g milk choc-chips
Preheat your oven to 200°C and prepare your muffin tin with paper cases.
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt and stir in the choc-chips.
In another bowl, mash the bananas thoroughly with a fork, you don't want any large chunks. Stir in the sugar, egg, milk and cooled butter.
Make a well in the centre of the dry ingredients and pour all of the wet ingredients into this. Using a large metal spoon, quickly mix everything together. Don't over-mix it, but just make sure that there are no lumps of dry ingredients left in the batter.
Spoon the mix into your muffin tin, making sure to not over-fill them.
Bake for about 20-25 minutes, until the tops are browned and spring back when lightly pressed with a finger.