From the Den Kitchen

Nothing makes a better winter snack than a warm muffin straight from the oven. Banana muffins even better, chuck in some dark choc chips and they are even better still. So here’s a recipe for Banana choc chip muffins…

  • 60g butter
  • 2 cups self-raising flour
  • 1/2 cup caster sugar
  • 1/2 cup milk
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 cup (200g) dark choc chips

Preheat your oven to 200°C (about 180°C fan forced). Put paper cases in your muffin trays (we used mini muffins and larger muffins).

Put all your ingredients, except choc chips, in a food processor and whizz until combined. Add choc chips and pulse til stirred through.

Spoon into cases. Cook about 15-20 minutes until firm on top and lightly browned. Leave in the tray for about 3 minutes. Put onto rack to cool (or eat them hot – your choice)

Don’t have a food processor? Here’s the original recipe instructions…

Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.

Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.

Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don’t beat the mixture or the muffins will be tough.

Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

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