Banana Choc Muffins
Banana Choc Muffins
Ingredients
- 2 1/2 cups EDMONDS High Grade Flour
- 4 tsp EDMONDS Baking Powder
- 1 cup NESTLÉ CHOC BITS Milk
- 2 Eggs
- 2 ripe bananas
- 1/3 cup vegetable oil
- 1 cup low fat milk
- 1 tsp Vanilla Essence
- 3/4 cup CHELSEA Soft Brown Sugar
Method
Preheat oven to 180°C conventional or 160°C fan-forced. Grease or line with paper cases a standard sized 12 hole muffin tin.
Sift flour and baking powder into a large bowl. Add the CHOC BITS and make a well. In a separate bowl whisk the eggs, bananas, oil, milk, vanilla essence and brown sugar together until combined. Pour into dry ingredients, mix lightly and quickly until just combined.
Spoon into the prepared tin and bake for 20-25 minutes until golden brown (they should spring back when gently touched). Cool for 2 minutes in the tin, then gently twist and ease the muffins out to cool on a wire rack.
Top Tip: Try not to over mix as the muffins will end up dense and tough.
Individually wrap cooled muffins in plastic wrap and freeze for up to 2 months - great for school lunches!
