Banana and choc-chip muffins

I had organized a group of leaders to assist another organization with catering. Yip we were on time and everything was going to plan. And then I was called into work! So, after a very hot (40 deg C) plus few days in front of a stinking hot oven, I was not a hot favorite with the other Guides Leaders. Now muffins are not cooked in the Units or served as a District side dish. Unless I want to be fried with death defying side looks.... (in my defense I still love muffins.) However this one does not favor diabetics to well.

How ever these are a really nice recipe. They serve about 16 medium muffins and about 30 really small one. Good size for younger Guides as less wastage. Unless you alter the recipe there are no nuts in them. Only those who cook 'em I heard someone mutter. And that incident was ten years ago nearly.



• 2 1/2 cups self-raising flour
• 1/2 cup sugar
• 1 cup (250mL) milk
• 1/3 cup (80mL) oil
• 2 eggs
• 1 over-ripe banana, mashed
• 3/4 cup choc chips or chopped chocolate
Method:
Preheat oven to 180°C.
Grease a 12 hole and a 6 hole muffin pan or line with paper cases. Or about a 30 plus hole for very small size muffins which will cook through quicker so be careful of baking time.
Sift flour into a large bowl of an electric mixer.
Add sugar and beat briefly to combine. In a glass measuring jug, pour in milk (up to 1 cup), oil (up to 1 1/3 cups) and add eggs, whisk to combine.
Pour milk mix and mashed banana into dry ingredients, beat with until just combined.
Stir through chocolate.
Spoon into muffin pans, fill each hole 2/3 full and bake for 15 minutes or until a skewer inserted into the centre comes out clean.
Cool slightly, then place on rack to cool completely.