What is it with giant muffins? Those big doughy beasts put me off muffins for years and are testament to the adage that bigger is not always better. These are dead easy to make – just weigh, mash, mix and bake. Serve them warm, while the chocolate drops are soft and melting.
1½ cups wholemeal flour Pinch of salt 2 tsp baking powder ½ cup golden caster sugar ½ cup dark chocolate drops 2 large (size 7) free-range eggs, lightly beaten 100ml (approximately 3½ fl oz) vegetable oil 2 ripe bananas Icing sugar (confectioner's sugar)
1 Sift wholemeal flour, salt and baking powder into a bowl, then add the flakes caught in the sieve (the flour is sieved to make it light, but you want all the bits and pieces!). Stir through sugar and chocolate drops.
2 Break eggs into a separate bowl and mix in oil. Mash bananas with a fork and add to eggs and oil. Make a well in the dry ingredients and tip in banana mixture. Quickly mix together with a large spoon, until just blended.
3 Spoon mixture into paper cases (I use two per muffin to give the mixture extra support). Bake for 35-40 minutes in an oven preheated to 180°C (regular bake not fan). Dust with icing sugar and serve warmish, while the chocolate drops are soft and melting.
They keep well in a covered container for a day or two but are best warmed briefly in the microwave before serving to soften the chocolate drops.