Mad Month

It has been a mad month at work. Apart from the upheaval snow brings, the chaos of a classroom full of wet hats, gloves and boots, the celebrity launch for our Olympic legacy program,  parents evenings and the Ofsted inspection, we’ve also had a bit of a  crisis  which has shaken everyone.

I had some over ripe bananas and some left over Christmas fudge to use up which I used to make these muffins – my variation of a Nigella recipe.  I’ve recently  been experimenting with rice flour because my DD is wheat intolerant and my Knight ISA  also has an allergy to processed grain though as yet we haven’t identified exactly which element.


Banana & Chocolate Fudge Muffins.

(makes 12)

3              very ripe banana

125ml    lemon olive oil

2              eggs

125g       plain flour

125g       brown rice flour

1tsp       bicarbonate of soda

1tsp       baking powder

150g       chocolate/fudge/butterscotch  – I chopped up some chocolate covered Thornton’s fudge

  1. Heat the oven 200oC and line muffin tray.
  2. Mash the bananas.
  3. Beat the oil and eggs together.
  4. Mix the dry ingredients together (except the fudge).
  5. Add the egg mix to the dry ingredients and mix. Then add the banana.
  6. Fold in the fudge or whatever you are using.
  7. Bake for 20 mins.

They tasted delicious and best of all  – no sneezing.



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