Delicious treat with a fruity twist
225g/8oz plain flour
25g/1oz cocoa powder
5ml/1tsp baking powder
2.5ml/1/2 tsp bicarbonate of soda
150g/5oz caster sugar
3 ripe bananas
2 large eggs, beaten
60ml/4tbsp sunflower oil
50g white or plain chocoalte or half of each
Chocolate eggs to decorate
What to do:
1 Prehat oven to 200ºC/180ºC/Gas mark 6. Line a twelve hole muffin tin with paper cases.
2 Sift the dry ingredients together in a large bowl. Mash the bananas on a plate; beat the eggs together with the oil. Tip into the dry ingredients and beat lightly.
3 Divide the mixture between the muffin cases. Bake for 20-25 minutes until risen and firm to the touch. Leave to cool for 5 minutes before cooling on a wire rack.
4 Melt the chocolate and drizzle over the top of the muffins. Decorate with chocolate easter eggs if liked.
Recipe courtesy of British Lion Eggs
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