Banana chocolate chip muffins

I knocked these up for my wife's friends for breakfast when they stayed over.  Its a good job I made them the night before because after having three drunken ladies singing and dancing in the lounge till 3.30am I might not have been feeling so generous.  You could easily make these for breakfast on the day and eat them warm which is of course the best way to eat all muffins.  I make mine in a buttered tin but feel free to use paper cases.  I prefer the clean edges of tin baked muffins and you don't have to pick them off the paper cases.  Just remember to butter your tin generously.  This recipe makes twelve muffins which should be enough for breakfast.

BANANA CHOCOLATE CHIP MUFFINS

 

• 225g plain flour
• 100g caster sugar
• 1 tbsp. baking powder
• 1/2 tsp salt
• 100g chocolate chunks or chips
• 1 egg
• 4 tbsp. milk
• 4 tbsp. vegetable oil
• 250g mashed ripe banana ( about 3 small ones)

Preheat your oven to 200C/400F/Gas 6
Place flour, sugar, baking powder, salt and chocolate in a large bow, mix thoroughly and make a well in the centre
In another bowl beat together the egg, oil, milk and bananas
Add the wet to the dry and stir to combine till there is no dry flour left, the mixture will be lumpy
Divide between twelve muffin holes and bake for 20-25 minutes

I baked mine for 20 minutes and thought they were a little overdone on the outside so check after 15 minutes.  They were still delicious and moist because of the banana.