Thursday, November 19, 2009

Banana Chocolate Chip Muffins

When I have been busy or away and suddenly there is food lying around that needs using up I try to make something with it instead of throwing it out to the hens.
One thing that often happens in our house is that most of our family don't like over ripe bananas, so as soon as they turn colour or get brown specks on them no-body touches them.
I can make banana cake with them or even freeze them whole for a later time but the quick way to use them up is to make these muffins.

Banana Chocolate Chip Muffins

2 cups self-raising four
1/2 cup caster sugar
1/2 cup chocolate chips (I used chunks)
1/4 tsp salt
100 grams butter
1 cup milk
1 egg
1/2 tsp vanilla essence
1 cup (2-3) mashed bananas (over ripe is best)

Grease 12 medium muffin tins with margarine or butter (I use a paper towel and wipe it on or you could spray with a non-stick spray)
Toss together with a fork in a bowl the first four ingredients.
In a jug melt the butter in a microwave. Add milk, the beaten egg, vanilla and mashed bananas.
Mix with a fork.
Pour the liquids into dry ingredients and gently fold them together about 14 times. It should be lumpy with bits of flour not fully wet.
Fill muffins tins to 3/4 fill.
Bake in preheated oven at 220oC for 12 - 15 minutes until muffins spring back when pressed in the centre.
Allow to stand in tins for 10 minutes then bang and tip out.

Best served while still warm.
But great for lunch boxes too.

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