I'd put them in the oven, then noticed the bowl of mashed banana still sat on the side!!!
I did wonder why the mixture was too stiff, luckily they had only been in oven for 10 seconds so I managed to save them.
Needless to say I'd had enough of making the cases, so reverted back to the normal shop bought ones.
They may not have looked so pretty, but they still tasted GREAT!!! They were moist and light and fluffy too....
Pre heat oven 180c, 360f, gas mark 5
Makes about 12 muffins
2 large eggs beaten
125ml vegetable oil
200g light brown soft sugar
½ tsp vanilla extract
2 ripe bananas mashed
250g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
1 tsp cinnamon
50g walnuts toasted and roughly chopped
50g dark chocolate roughly chopped ( i use lindt 70% chocolate)
In a bowl mix the eggs, oil, sugar and vanilla extract, then stir in the bananas.
In another bowl sieve the flour, baking powder, bicarbonate of soda, salt and cinnamon.
Add the wet ingredients to the dry and stir in till just mixed, don't over mix or your muffins will be heavy and tough.
Gently stir in the nuts and chocolate.
Spoon mixture into paper cases in a muffin tin, about ¾ of the way up.
Bake for 20/25 minutes, till a cocktail stick or skewer comes out clean.
Best served warm.
They freeze well, just revive them in the oven for about 4 minutes.
You can use other nuts like pecans or hazelnuts, and add raisins if you like.
