Banana & Chocolate Drop Muffins
Introduction
Serves: 10
Ingredients
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)
Method
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.
Recipe Notes
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.