Banana & Choc-chip Muffins

 

Banana & Choc-chip Muffins
From the kitchen of  SCOTTY

servings |  12
estimated Points® per serving | 3

1 tbs vegetable/sunflower oil
200g (7oz) chopped, ripe banana
1 whole egg + 2 egg whites
250 ml (9 fl oz) skimmed milk
400g (14 oz) self-raising flour
150g (5.5 oz) sugar (caster/granulated/light brown)
1/2 tsp bicarb. of soda
2 tsp finely grated ornage zest
2 tsp cinnamon powder
50g (1 3/4 oz) dark chocolate chopped finely/chips - 70% cocoa solids!

1. Preheat oven ot 190 C (375 F/Gas 5).
2. Line muffin pans with 12 large cake cases.
3. Puree bananas with oil, eggs and milk.
4. mix sieved four, sugar and bicarb. in a large mixing bowl then stir in chocolate pieces, orange zest and cinnamon.
5. Using a wooden spoon, fold in the banana mixture until the combined mixture is of a uniform consistency - don't overmix as the muffins will be heavy.
6. Divide the mixture between the cake cases and bake for about 20-25 minutes, or until the muffins are risen and golden-brown.

Best Served Warm (straight from oven or reheated briefly in microwave)  

I used Lindt chocolate - expensive (£1.15 for 100g), but Bournville and Supercook Choc-Chips only had 36% (minimum) cocoa solids.

Also, I made 24 smaller muffins from this recipe - only 1.5 points each!