I made these muffins the using the Nigella Express recipe Banana Butterscotch Muffins, replacing the butterscotch drops with chopped Cherry Ripe bars.
Stir flour, sugar, bicarb and baking powder in a large bowl, then fold in whisked together oil and eggs. Add mashed banana and chopped chocolate bits. Put in muffin cases and cook at 200 C for 15 - 20 mins depending on size (I usually make smaller, cup-cake size muffins).
These rose well, better than my usual banana muffins, and were nice and crispy on the top. I'll be using this recipe from now on, with or without the chocolate.
3 very ripe bananas
125 ml veg oil (I used olive oil)
250 g flour
100 g caster sugar (I used 70 g)
1/2 tsp bicarb
1 tsp baking powder
150 g choc drops/chopped chocolate
Paradise Found: A Bougna Feast in New Caledonia
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