These are Izzy’s all-time favourite muffins. Sometimes he even heats a couple up in the microwave and adds cream for a yummy pudding. You can use chocolate chips, but I like to use chocolate drops as they hold their shape and don’t melt, giving you that extra burst of chocolaty goodness.
Preparation time: 10 minutes • Cooking time: 15 minutes • Makes 12
2½ cups self-raising flour
1 cup caster sugar
¼ teaspoon salt
½ cup dark chocolate baking drops (or chocolate chips)
2 free-range eggs, lightly beaten
¾ cup milk
1 tablespoon vanilla essence
3 large bananas, mashed
Preheat the oven to 180°C and grease a 12-hole muffin tray with butter or oil.
In a large bowl, mix together flour, sugar, salt and chocolate drops.
Melt the butter in a pot or microwave. Add the egg, milk and vanilla essence and stir.
Make a hole in the dry ingredients and slowly pour in wet mixture. Mix together but not completely, as this will make the mixture too runny. Add mashed banana and fold together.
Spoon the mixture into the muffin tray until each hole is three-quarters full. Bake for about 14 minutes. Remember: all ovens are different, so check the muffins and remove from the oven when lightly browned on top and when they spring back when pressed gently with your finger.
Leave to cool on a rack for a few minutes, then cut in half and add a sliver of butter while still hot, or heat a couple up in the microwave and add some cream for a scrummy pudding.