Chocolate and Banana Muffins
- 2 cups self-raising flour
- ½ cup each of caster sugar
- ½ chocolate chips
- ½ tsp salt
- 100g butter (melted)
- 1 cup milk
- 1 egg
- 1 tsp vanilla essence
- 1 cup (2-3) mashed bananas
With a fork, stir together in a large bowl the flour, caster sugar, chocolate chips and salt.
In another bowl/container melt the butter, remove it from the heat, then add the milk, egg and vanilla essence and beat well. Stir in the bananas, then tip all the liquid mixture into the bowl with the dry mixture. Fold everything together carefully until all the flour is dampened, stopping before the mixture is smooth. Put about ¼ cup of mixture into each of12 non-stick sprayed muffin pans. Bake at 220°C for 12-15 minutes, until the muffins spring back when pressed in the centre.
(This recipe is from a recipe book by Alison Holst.)
Note: the secret to great muffins is to not over-mix.
Works great in the little muffin trays too, which are a great size for children