Having bought a couple of packs of reduced price bananas (20p for 5!) recently and not wanting them to go to waste, I’ve slightly changed my Banana and Choccie Chunkie Muffin recipe, which incidentally was the first ever post on my blog back in May 2011, to produce these:
Instead of using butter, I’ve substituted it 80% for Farrington’s Mellow Yellow Rapeseed Oil and 20% milk.
280g Plain flour
5ml Baking powder
This one was originally meant to be a chocolate brownie, until I found I had no dark chocolate left but lots of white chocolate so I had to change my mind. This is therefore my experiment and I’m pleased to say it worked & my family enjoyed it.
9. Beat together the butter and soft brown sugar with the vanilla paste