Banana and White Chocolate Muffins

It has been ages since I last posted anything on here. I’ve decided I’m going to make more effort from now on… I do promise to post recipes other than ones containing bananas, however, this was one recipe I’ve had half typed up for a while! This recipe is taken from http://www.muffinheaven.co.uk with a slight variation of using white chocolate rather than milk or dark chocolate. I feel it’s such a good recipe to share with you all and another delicious recipe for using up those overripe bananas!

Ingredients: Makes 12 Muffins

14oz plain flour

6oz caster sugar

120ml melted butter

3tsp baking powder

2 large free range eggs

3 well ripened bananas

2oz good quality white chocolate chips or chunks (plus a little extra for drizzling on top)

90ml milk

Method:

1. Preheat oven to 190C degrees. Line a 12 bun muffin tray with cases.

2. Sieve together the flour, sugar and baking powder. Mash the bananas. Lightly beat the egg, then add to the melted butter, with the milk and mashed bananas. Add this to the dry ingredients and chocolate, and mix gently, just until all the ingredients are combined, and no flour is visible. Do not beat as this will give you tough muffins!

3. Divide equally between 12 muffin cases, remember to grease your tin if you are not using cases, or they will stick, then bake immediately for approx 24 minutes , until they are well risen and firm to the touch.

4. Remove from the oven, and leave in the baking tray for 5 minutes or so to firm up, before turning out onto a cooling rack. If desired, melt a little extra white chocolate and drizzle on top of the muffins. I also added a few little white chocolate stars.
These muffins are best eaten with 24-48 hours, but can be stored in an airtight container, for a little longer.

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One Response to Banana and White Chocolate Muffins

  1. These look and sound fantastic! Thanks for sharing I want to make more muffins now… even though I’ve had loads recently.

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