Banana & Chocolate Muffins


March 25, 2013 by marksetchfield


Serves 9, prep time 20 minutes, cooking time 45 minutes

9 oz self-raising flour
6 oz caster sugar
1/2 tsp salt
1/2 tsp ground cinnamon
2 large eggs
4 oz unsalted melted butter
3 large ripe bananas
1 tsp vanilla extract
4 tbsp Nutella chocolate spread

Chef says: This is a very cheap way to make beautiful muffins. You can use any chocolate spread but I think Nutella will give you the best results. The riper the bananas the better – this is a great way of using up fruit that would otherwise go to waste.

In a bowl, combine the flour, sugar, salt and ground cinnamon. In in a second bowl, mix together the eggs and melted butter, mash in the bananas and add the vanilla essence. Using a fork, mix together into a paste – it doesn’t matter if the mixture is lumpy. Now pour one bowl into the other and gently fold the mixture together. Place the muffin cases into a bun tin and divide the mixture between the nine cases. Take a teaspoon of Nutella and drop a small blob into the centre of each muffin. Using a chopstick or skewer, swirl the Nutella into the banana mix to create a marble effect, but try not to overmix. Bake in the oven at 180 degrees celsius/gas mark 4 for 45 minutes. Check the cakes are cooked by dipping in a fork – the cakes should be moist in texture. Allow to cool on a tray and dust with icing sugar. Now serve with a nice cup of fresh coffee.


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