Junior Cherries Recipe: Banana and Chocolate Muffins

Ingredients (makes approximately 12)

• Muffin tin
• Paper cases (optional)
• 75g unsalted butter
• 275g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp baking powder
• ¼ tsp ground cinnamon
• 120g caster sugar
• 100g dark/milk chocolate chips
• ¼ tsp table salt
• 2 tbsp sunflower oil, plus extra for greasing
• 100ml milk
• 1 large egg
• 1 tsp vanilla extract
• 250g ripe bananas (mashed) 
• 50g chopped nuts for decorating (optional)
• 1 tbsp icing sugar for dusting (optional)

Method

1. Preheat the oven to 220C/200C Fan/Gas 7 and grease a 12-hole muffin tin using a little of the oil (or line the holes with paper cases).
2. Melt the butter in a microwave or small saucepan then leave to cool for a couple of minutes.
3. Combine the flour, bicarbonate of soda, baking powder, cinnamon, sugar, chocolate chips and salt in a large bowl.
4. Place the melted butter, oil, milk, egg, and vanilla in a separate large bowl and whisk until well mixed. Stir in the mashed banana and then tip into the bowl of dry ingredients. Fold together gently with a big metal spoon or spatula until all the flour is just wet but before the mixture becomes smooth – do not over mix.
5. Divide the mixture between the holes in the muffin tin. Top with the banana slices and nuts, if using. Bake for 13–15 minutes until golden on top and a skewer poked into the centre of a muffin comes out clean. Leave to cool on a wire rack then top with sprinkling the icing sugar over all the muffins Eat slightly warm or at room temperature. They can also be stored in an airtight container for up to two days or in the freezer for up to two months.

Allergens - Contains egg, gluten, soya, nuts and milk. Please ensure you check the label on any store brought items as allergens may vary with different suppliers.