Banana Muffins/Loaf

• 3 or 4 ripened bananas
• 1 cup sugar
• 2 tablespoons butter or margarine
• 1 egg, beaten
• 2 cups self-raising flour
• 2 tablespoons milk
• pinch salt

1. Preheat oven to 180C. Grease muffin tin or you can use loaf pan if you want to make banana loaf instead.


2. Beat eggs and bananas together, then add all other ingredients and mix well.


3. Fill muffin tin or loaf tin.


4. Cook for approx 20 mins until risen and golden.

Enjoy !!!!!!!!!!!!!!!!

Double Choc Chip Muffins

• 2 eggs
• 1/2 cup oil
• 1 cup milk
• 1 tsp. vanilla
• 1 3/4 cups plain flour
• 1/2 cup sugar
• 1/4 cup cocoa
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup choc chips
• Extra choc chips to sprinkle on top (if desired)

1. Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners.
2. In bowl, mix well the eggs, oil, milk and vanilla.
3. In another bowl, mix well the flour, sugar, cocoa, baking powder, salt and choc chips.
4. Combine wet and dry mixtures and fold together gently until just mixed.
5. Spoon into prepared muffin pad and sprinkle choc chips on top of each (if required).
6. Bake at 200C for 15-20mins.
7. Remove from muffin pan and cool.
8. EAT THEM !!!!

Choc Chip Muffins

This Australian Institute of sport recipe is sooooo simple...Give it a go !!

• 2 1/2 cups self-raising flour
• 3/4 cups caster sugar
• 2 tablespoons margarine, melted
• 1 cup nestle choc bits
• 310 ml (1 1/4 cups) skim milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla essence

1. Preheat the oven to moderate 180c. Lightly grease a 12 hole nonstick muffin pan.
2. Sift flours into a large bowl. Stir in sugar and choc bits.
3. Make a well in the centre of the mixture.
4. Whisk the margarine, milk, egg and vanilla together with a fork, then add to the flour mixture.
5. Stir gently until the mixture is just combined, don't over beat or the muffins will be tough.
6. Spoon mixture into the prepared pan. Bake for 15-20 mins or until muffins are well risen and spring back to the touch.
7. Leave in the pan for a few minutes then lift out onto a wire rack to cool, or eat while still warm.....YUMMO.

Seriously easy and yummy.

Yogurt Berry Muffins

• 1 cup vanilla yogurt or d-lite berry flavoured yogurt
• 1 cup caster sugar
• 125g unsalted butter or Margarine melted
• 2 eggs
• 2 1/2 cups self-raising flour
• 500g frozen mixed berries or your favourite berries
• Icing sugar mixture, to decorate
  

1. Line 24 holes of 2 x 12 hole muffin pans with paper cases.



2. Place yogurt, sugar, butter and eggs in a bowl. Stir until combined. Add flour and frozen berries to mixture and stir again until just combined. Divide mixture evenly among cases.



3. Cook in a moderate oven (180c) for 25-30 minutes. Stand in pans for 5 minutes before transferring to a wire rack to cool.



4. Serve cakes dusted with sifted icing sugar mixture.

Note...These muffins can be made up to two days ahead and stored in an airtight container. Cakes can also be frozen for up to one month.