10 Minute Double Choc Muffins



















Simple enough to make before school, thrown together whilst eating a stand-up breakfast!

They are best eaten straight out of the oven - there's no butter which makes them very fast to make but the tradeoff is they don't keep so well, although the banana does make them deliciously moist! Freshen one up for your afternoon cup of tea by zapping it in the microwave for 10secs.


PS. This is a modification on a basic muffin recipe - if you omit the cocoa powder you can do almost anything. Swap half the SR flour for wholemeal, add nuts, sultanas, a chopped overripe pear or frozen blueberries, add a sprinkle of cinnamon sugar on the top, whatever... just keep in mind that frozen fruit will up the cooking time to about 60mins. 

Makes 6

2/3 cup SR flour
1/2 tsp baking powder (optional)
2 heaped Tbs cocoa powder
1/4 cup brown sugar
1/8 cup olive oil
1 egg, beaten
1/2 cup milk
1/4 cup dark chocolate chips
1 ripe banana, mashed well

Preheat oven to 200•C
Prepare 6 squares of baking paper to line the muffin tin with - I find this works better than paper liners which stick to the muffins!
Sift the 'dry ingredients' into a bowl. (flour, cocoa & sugar)
Beat the egg and add the 'wet ingredients' (milk & oil).
Pour the wet ingredients into a well in the dry ingredients and mix quickly together - you might need to add a bit more milk if its a bit dry here, but don't overmix or the muffins will be tough.
Add the choc chips and banana and mix through briefly, then divide the mixture into the cases, putting the baking paper squares in as you go.
Pop them in the oven and in 20 minutes they're done!

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