Choconana muffin nests
Home-baked muffins are hard to resist and this combination of chocolate and banana will really test your willpower
Ingredients (Makes 12)
Method
Preheat the oven to 200°C, 400°F, Gas 6, and line a 12-hole muffin tin with paper cases.
Sift the dry ingredients together in a large bowl. Mash the bananas on a plate, then beat the eggs together with the oil. Add the mashed bananas and the egg and oil mixture to the dry ingredients and beat together lightly.
Divide the mixture between the muffin cases, transfer to the preheated oven and bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes on a wire rack.
Meanwhile, melt the chocolate either in a microwave or in a bowl (or 2 if using dark and white chocolate) set over a pan of barely simmering water, then drizzle over the top of the muffins. Decorate with mini eggs.
- 225g/8oz plain flour
- 25g/1oz cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 150g/5oz caster sugar
- 3 ripe bananas
- 2 large British Lion eggs, beaten
- 4 tbsp sunflower oil
- 50g/2oz white or plain chocolate, or half of each, and chocolate mini eggs to decorate
Method
Preheat the oven to 200°C, 400°F, Gas 6, and line a 12-hole muffin tin with paper cases.
Sift the dry ingredients together in a large bowl. Mash the bananas on a plate, then beat the eggs together with the oil. Add the mashed bananas and the egg and oil mixture to the dry ingredients and beat together lightly.
Divide the mixture between the muffin cases, transfer to the preheated oven and bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes on a wire rack.
Meanwhile, melt the chocolate either in a microwave or in a bowl (or 2 if using dark and white chocolate) set over a pan of barely simmering water, then drizzle over the top of the muffins. Decorate with mini eggs.
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