Banana Choc Chip Muffin - 6

Makes 6 - small cupcake size

2 large ripe bananas
80ml honey
2 tbsp vanilla yoghurt
1 tbsp milk
50ml butter, cut into small pieces.
1 XL egg
1 cup sifted plain flour (125g)
1 tsp baking powder
1/2 tsp of salt
1/2 tsp cinnamon powder
1/3 cup dark choc chip

Preheat oven to 160C fan force.
Line baking tin with baking papercups.

Melt butter slightly, set aside to cool.
Separately, mash the banana leaving some chunks.
Mix with honey, yoghurt and milk, cinnamon powder, set aside.
Separately, whisk the egg till pale and creamy, set aside.
Whisk butter (and cream) with a pinch of salt till creamy.
Using a fork, sprinkle flour, baking powder and remaining salt and rub till resembles breadcrumbs. Add choc chip. (The butter coated flour helps to slow down development of gluten). Make a well.
Pour in mashed banana mixture, 1/2 egg mixture and fold gently.
Add remaining egg mixture and fold to combine. 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.

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

Optional: Add 20g sour cream to the butter mixture and whisk together.
Or replace choc chips with walnuts.

Bon Appetite!