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Banana Choc Chip Muffins

[Dry Ingredients]
2 cups self-raising flour
½ cup caster sugar
¾ cup chocolate chips(milk, dark or white)
½ teaspoon salt

[Wet Ingredients]
100g butter, melted
1 cup milk
1 egg
1 teaspoon vanilla essence
1 cup(2-3) mashed bananas

Pre-heat oven to 220˚C/200˚C fan-forced.
Spray 12-hole medium muffin pan with non-stick spray.

1. Place all the dry ingredients into a large bowl and mix together with a fork. Make a well in the centre.

2. In a microwave safe jug, melt the butter. Then add the milk, egg, vanilla and beat well. Add the mashed banana. Mix well.

3. Place wet ingredients into the dry mixture. Fold everything together until all the flour is dampened.

4. Bake for 12-15 minutes or until muffins spring back when pressed in the centre.

Memory: These are the first muffins I ever made in the mid 1990’s. My husband and I were living in a cold old nevertheless gorgeous character home in Havill Street, Palmerston North. I remember the build up of ice overnight on our windowsills. The winter mornings were freezing cold in Palmy and on a Sunday morning I would get up, light the portable gas heater (which by the way was all we had to heat the whole house) and make these muffins for breakfast which we would devour straight from the oven, steaming hot, with a cup of freshly brewed coffee. No wonder he married me!!!! I was such a good catch. They say the way to a man’s heart is through his stomach and I think that was true for my man. Cooking was a good way to win his affections. In the nineties muffins became very popular in New Zealand and are still popular today. 
So give this recipe a nudge. The banana flavour is best when you use over-ripe bananas. When my bananas get all brown and spotty in the fruit bowl I freeze them until I feel the urge to whip up a banana cake or some muffins.

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