Choconana muffins

Delicious treat with a fruity twist


You’ll need:


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

To decorate:

50g white or plain chocoalte or half of each

Chocolate eggs to decorate

Makes 12

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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