Give your chocolate muffins a delicious new twist by adding bananas and crumble mixture. These muffins are a nifty way of using up ripe bananas, too
- 250g (8oz) self-raising flour
- 30g (1oz) cocoa powder
- 1⁄2 level teaspoon bicarbonate of soda
- 175g (6oz) light muscovado sugar
- 100ml (31⁄2fl oz) light and mild olive oil
- 300ml (1⁄2 pint) soured cream
- 100g (31⁄2oz) dark chocolate, chopped
- 2 medium eggs, lightly beaten
- 1 ripe banana, mashed
- You will also need
- 12-hole muffin tin, lined with paper muffin cases
Set the oven to 190°C/375°F/Gas Mark 5. Sieve the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar. Stir in the olive oil, soured cream and half of the chocolate. The mixture will form into little clumps. Spoon 1/3 of this crumbly mixture into another bowl, add the rest of the chocolate to this portion and set aside.
Stir the eggs and banana into the larger quantity of muffin mixture. Mix until just combined. Use an ice-cream scoop to divide the muffin mixture between the cake cases.
Sprinkle the reserved crumbly mixture over the top.
Bake for 20 minutes until well-risen and just firm. Serve warm or cold.
To freeze: Pack the cold muffins in a freezer bag. Use within 1 month. Defrost at room temperature for 2 hours.
If you're allergic to eggs, add 1/2 level teaspoon baking powder and 4 tablespoons milk, with the oil and cream and leave out the eggs