Granny’s Cook book.

Chocolate chip and banana muffins

June McInnes

The McLeod River Post

Today’s recipe is inspired by over ripe bananas I have left in the front room fruit bowl, I don’t like the smell of them when they go this far. So, as I don’t like waste I thought I’d make some muffins with them. Here’s the recipe...

2 cups of all purpose flour

1 tablespoon of baking powder

1/4 teaspoon of salt

2 bananas

2 eggs

1 cup of sugar, can be brown or white (I used white this time, because it’s what I had)

1/2 cup of canola oil

Vanilla to taste

Preheat oven to 375 F Method

Place flour and other dry ingredients into a medium sized bowl, stir a little.

Next, add everything else, stir to make sure everything is fully combined. Don’t over mix. I use an ice cream scoop to get exact amounts for each paper cup case, it’s much easier and faster this way and I don’t get so sticky.

Put your paper cases into your muffin tray if using, if not then use a non stick spray.

Measure out your cake dough, don’t overfill.

Pop into the oven for anywhere between 7 - 12 mins to cook, it depends on your oven.

Cool on a wire rack.

Nice with a hot cup of tea or coffee, good for lunchboxes or picnics.