This recipe was born out necessity - I had a bunch of tired looking bananas and had to something with them quickly. And hey presto - the muffins were born! I also think that autumn and winter were made for baking and I think it's my duty to bake as much as I can. The nip in the air, the smell of a cake coming from the oven are enchanting to me when I sit comfortably sipping tea and waiting for my timer to ping. And then the anticipation - did it come out right? What about taste? I can't wait to get a piece and squirrel it away to munch on it. Simple things make me happy.
Out of this amount you should get about 12 - 14 muffins.
- 400g plain flour
- 3tsp baking powder
- 1tsp salt
- 200g golden caster sugar
- 2 eggs (room temperature)
- 250ml milk (room temperature)
- 125ml rapeseed oil
- 3 ripe bananas (mashed)
- 3tsp cinnamon (or as much as you like)
- half a jar of chocolate spread.
1. Pre-heat the oven to 170C.
2. Mix the eggs, milk, oil and sugar in a bowl.
3. Add sifted flour, baking powder and salt. Mix well.
4. Add bananas, cinnamon and chocolate.
5. Spoon into muffin moulds.
6. Bake for about 25 minutes - or until the skewer comes out clean.
7. Enjoy!
