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Banana and Chocolate Muffins

by Amy Sheppard from The Savvy Shopper’s Cookbook

The only recipe you'll ever need for chocolate muffins that are perfectly moist and risen every time.

From the book

Introduction

I went through a stage a couple of years ago when I made muffins all the time. Muffins aren’t like a sponge: a sponge has a basic recipe, which only varies slightly. Muffin recipes, on the other hand, can use entirely different ingredients, depending on where you look. I have had many muffin failures, so I wanted to include a really good recipe that will give you both rise and moistness every time!

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Ingredients

3 very ripe bananas
50ml light olive oil
1 tbsp milk
150g milk chocolate
100g self-raising flour
100g brown sugar
1 tbsp cocoa powder
½ tsp baking powder

Essential kit

You will need: a muffin tin and 8 paper cases.

Method

Heat the oven to 180°C /350°F/G as mark 4. Line a muffin tin with 8 paper cases.

In a mixing bowl, mash the bananas with a fork. Add the oil and milk to the bananas and stir.

Set a heatproof bowl above a pan of simmering water, making sure that the base of the bowl is not touching the water. Break half the chocolate into the bowl and melt it over a low heat, stirring. Take off the heat once melted and add to the banana mixture.

In a separate bowl, combine the flour, sugar, cocoa powder and baking powder. Chop the remaining chocolate into small chunks and add to the flour, making sure all of the ingredients are combined. Add the dry ingredients to the banana mixture and beat lightly.

Spoon the mixture into the paper cases and bake in the oven for 30 minutes.

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From the book: The Savvy Shopper’s Cookbook

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