Banana, Blueberry and Choc-Chip Muffins
Prep: 20 mins | Cooking time: 20 - 25 mins | Serves: 12
2 cups self-raising flour
½ cup EQUAL SPOONFUL
2 very ripe large bananas, mashed
1 Tsp. vanilla extract
1 cup milk
1 egg, lightly beaten
¼ cup extra virgin olive oil
125g punnet fresh blueberries
1/3 cup dark choc bits
1. Preheat oven to 170°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
2. Combine flour and EQUAL in a large bowl. Make a well in centre and add banana, vanilla, milk, egg and oil. Mix until just combined, then stir in ½ of the blueberries and ½ of the choc bits.
3. Spoon mixture evenly among paper cases. (About 1/3 cup in each.) Scatter tops with remaining blueberries and choc bits.
4. Bake for 20-25 minutes or until light golden and just firm to touch. Stand in pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.
Energy 824.3kJ (197.2 Cal)
Fat Total 7.6g
- Saturated 2.3g
- Sugar 8.2g