Banana and chocolate muffins

Makes 12 yummy muffins and is handy if you have ripe bananas.

• 280g plain flour
• 1 tsp baking powder
• 1 tsp soda bicarbonate
• pinch salt
• 3 large well ripened bananas (weighing about 450g in total) will yield 140-190ml when peeled and mashed
• 110g granulated sugar
• 1 egg beaten with fork
• 60ml milk
• 90ml corn oil
• 85g choc chips (although I substituted with unwrapped and chopped chocolate coins)

Prepare muffin tins (put paper cases in muffin tin).  Preheat oven to 160 deg C for fan oven.

In a large bowl, sift together (or if lazy like me stir with a fork): flour, baking powder, soda bicarbonate and chocolate.

In another bowl, mash bananas thoroughly with either potato masher or fork.  Add sugar, egg, milk and oil.  Stir well.

Put wet ingredients into dry.  Stir until just combined.  Batter will be lumpy but no lumps should be visible.

Spoon into tins.  Bake for 20 mins.  Tops should be lightly browned and spring back when pressed gently.

(If you only have SR flour then omit baking powder but don’t alter soda bicarb)

I should say that these are best eaten on day they are baked, but they do freeze very well.