Add the remaining ingredients and mix lightly together. Beat the eggs and milk in a large jug or bowl.
Ingredients
- Line a 12-hole deep muffin tray with paper muffin cases.
- Preheat the oven to gas 4 180C fan 160C.
- Just a quick folding in.
- Set the oven to fairly hot 200C 400FC gas mark 6.
- Spoon the mixture into the prepared cases.
- Divide the mixture between the holes in the muffin tin.
- Whisk everything until you have a well-combined smooth batter.
Preheat the oven to 200C180C Fan400Fgas mark 6 and line a 12-bun muffin tin with papers.
In a large mixing bowl whisk the yogurt oil and sugar until smooth.
Preheat the oven to 190C170C FanGas 5 and line a 12-hole muffin tin with paper cases.
Preheat the oven to 190Cgas mark 5.
Lightly beat together the milk eggs and oil and stir into the dry ingredients.
Line a 12-hole muffin tin with paper cases.
Preheat the oven to 170C gas 5.
Dont be tempted to beat or stir and dont be alarmed by the rather unattractive uneven appearance of the mixture.
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Still beating and mashing add the oil followed by the eggs and sugar.
Regular muffin cases will do the job.
Stir to combine and create a well in the middle.
Stir in the sugar.
Sift the flour and baking powder into a bowl and stir in the caster sugar plain chocolate cut into chunks and cherries.
Bake for approximately 20 mins or until golden and springy to the touch.
Now fold the chocolate drops into the mixture - again with a minimum of stirring.
Put the flour sugar cocoa and baking powder into a large mixing bowl and stir to combine.
Preparation And Explanation
- Bake for 1315 minutes until golden on top and a skewer poked into the centre of a. Peel and mash the bananas by hand or with a freestanding mixer.
- Dont worry about getting special papers. Mix the remaining cocoa powder with 4 tbsp boiling water.
- Top with the seeds or nuts if using. Put the flour 3 tbsp cocoa the baking powder and sugar into a large bowl.
- Chop the dark chocolate into 1cm½in pieces and tip 50g1¾oz into a heatproof mixing bowl with the. This in fact is what will ensure that the muffins stay light.
- Divide the mixture between the muffin cups about 1 heaped teaspoon in each and bake on a. Tip the milk mixture into the well along with the oil and vanilla.
- Fold through most of the chocolate chunks. In a separate bowl mix together the egg egg yolk milk oil and vanilla extract.
Heat the oven to 170C150C fangas 3½.
In a separate bowl mix together the egg egg yolk milk oil and vanilla extract.
Fold through most of the chocolate chunks.
Tip the milk mixture into the well along with the oil and vanilla.
Divide the mixture between the muffin cups about 1 heaped teaspoon in each and bake on a.
This in fact is what will ensure that the muffins stay light.
Chop the dark chocolate into 1cm½in pieces and tip 50g1¾oz into a heatproof mixing bowl with the.
Put the flour 3 tbsp cocoa the baking powder and sugar into a large bowl.
Top with the seeds or nuts if using.
Mix the remaining cocoa powder with 4 tbsp boiling water.
Dont worry about getting special papers.
Peel and mash the bananas by hand or with a freestanding mixer.
Bake for 1315 minutes until golden on top and a skewer poked into the centre of a.
Whisk everything until you have a well-combined smooth batter.
Divide the mixture between the holes in the muffin tin.
Spoon the mixture into the prepared cases.
Heat the oven to 170C150C fangas 3½. Put the flour sugar cocoa and baking powder into a large mixing bowl and stir to combine.
Set the oven to fairly hot 200C 400FC gas mark 6.
Just a quick folding in.
Preheat the oven to gas 4 180C fan 160C.
Line a 12-hole deep muffin tray with paper muffin cases.