Banana Choc Chip Muffin (or Banana Walnut Muffin) -12

Makes 12 - small cupcake size.

4 fairly large ripe bananas

2 tbsp vanilla yoghurt

1 tbsp milk

160ml honey

½ tsp cinnamon powder

2 XL egg

100g butter, cut into small squares

20g sour cream (about 1/8 of a 250ml tub)

260g SR flour (2 ¼ cup flour)

1+ tsp salt

1 tsp baking powder

½ cup dark choc chip

Preheat oven to 170C deg fan force, then change to 160C when baking.

Line baking tin with baking papercups.

Melt butter slightly, set aside to cool.

Separately, mash the bananas, leaving some chunks.

Mix with honey, yoghurt, milk, cinnamon powder, a pinch of salt, set aside.

Separately, whisk the egg till pale and creamy, set aside.

Whisk butter and sour cream till creamy.

Sprinkle flour, baking powder and remaining salt all over butter/cream.

Using a fork, rub into mixture till resembles fine breadcrumbs.

Add choc chip. Make a well.

Pour in mashed banana mixture, and 1/2 of the egg mixture. Fold gently.

Add remaining egg mixture and fold till combined, don’t overdo it.

Spoon into paper cups in baking tin, until each cup is about full.

Bake for 15 minutes.

Open oven door, bake 1-2 more minutes depending on oven heat.

Take out, and rest for at least 20 minutes before serving.

·         For banana walnut muffins – replace choc chip with walnuts.

Bon Appetite!