These are the muffins which Julia makes in Two for Joy for a romantic breakfast a deux. They rely heavily on the basic recipe for banana butterscotch muffins in Nigella Express – Julia’s favourite cookery writer, and mine.
I make them for a lazy weekend breakfast, and even with my 4 year old’s ‘help’ I can have a batch on the table in about 35 minutes. They’re very easy, and very delicious.
I like them best warm from the oven, but they keep well in an air-tight tin for a few days. If you’re feeling healthy then they work well with wholemeal flour as well, although tend to dry out a bit quicker. I’ve used spelt flour, for a friend who has an allergy to regular wheat flour, and that also works, although changes the texture quite a lot. If you’ve run out of plain flour then they also work with self raising flour, omitting the baking powder and bicarb.
2-3 ripe bananas
1 tablespoon natural/Greek yoghurt
125ml sunflower oil
250g plain flour
100g caster sugar
150g chocolate chips – dark, milk or a mixture
1tsp baking powder
½ tsp bicarb
1) Pre-heat oven to 200/Gas 6
2) Line a 12 hole muffin tin with paper cases (or 24 hole mini-muffin tin)
3) Mash the bananas and yoghurt together
4) Whisk the eggs and sunflower oil together
5) Place all the dry ingredients, including chocolate chips, in a bowl.
6) Add the wet ingredients and mix together, as gently as possible.
7) Bake for 20 mins, until risen and golden.
8) Enjoy – preferably on a sunny patio with the man of your dreams!