These moist muffins are the prefect place to start if your a budding baker, muffins are the simplest thing to make, the trick is to leave the batter lumpy - you dont want to beat vigarously or the texture will be all wrong...
Ingredients
Makes 12
2 large very ripe bananas
200g plain flour
2tsp baking powder
125g caster sugar
2 large very ripe bananas
200g plain flour
2tsp baking powder
125g caster sugar
100g chocolate chips
175ml milk or buttermilk
2 eggs
150ml vegetable oil or 125g of melted butter.
Method
175ml milk or buttermilk
2 eggs
150ml vegetable oil or 125g of melted butter.
Method
Heat the oven to 180C/Gas mark 4. Lightly oil the muffin tin moulds. Mash the bananas.
Sift the flour and baking powder into the sugar then add the chcolate chips so they get coated in the flour – this stops them sinking in the batter.
Sift the flour and baking powder into the sugar then add the chcolate chips so they get coated in the flour – this stops them sinking in the batter.
In a separate bowl, whisk the milk, egg and oil (or butter) together until smooth.
Make a well in the centre of the flour mixture, and quickly, lightly, beat in the liquid mixture, the mix should be lumpy thats fine. Fold in the bananas and spoon the batter into the muffin moulds. Fill to the top.
Bake for 25 minutes or until risen and golden, and cool on a wire rack. Serve while still warm, or eat the same day.
Make a well in the centre of the flour mixture, and quickly, lightly, beat in the liquid mixture, the mix should be lumpy thats fine. Fold in the bananas and spoon the batter into the muffin moulds. Fill to the top.
Bake for 25 minutes or until risen and golden, and cool on a wire rack. Serve while still warm, or eat the same day.
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