Ingredients

The following ingredients have 12 Servings
  • 2 bananas
  • 2 eggs
  • 100 ml vegetable oil
  • 30 ml milk
  • 1 tsp vanilla extract
  • 180 g self-raising flour
  • 1.5 tsp baking powder
  • 45 g cocoa powder
  • 170 g caster sugar
  • 12 mini creme eggs

Instruction

  • Half an hour or more before making the muffins, unwrap the creme eggs and put them in the freezer.
  • Using a fork, mash the bananas in the bottom of a large mixing bowl until they have become a puree.
  • Add all the rest of the ingredients. Sift in the cocoa powder if it is lumpy. Fold together until everything is just combined. Don't overmix.
  • Line a muffin tin with muffin cases.
  • Put a spoonful of mixture in the bottom of each case. Put a creme egg in the middle of each one. Top with another spoonful of mixture. The cases should be about two thirds full.
  • Bake in a preheated oven at 160C for 20 minutes.
  • Cool for a few minutes in the tin then transfer the muffins to a wire rack to finish cooling.