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.
3 very ripe banana
125ml lemon olive oil
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
- Heat the oven 200oC and line muffin tray.
- Mash the bananas.
- Beat the oil and eggs together.
- Mix the dry ingredients together (except the fudge).
- Add the egg mix to the dry ingredients and mix. Then add the banana.
- Fold in the fudge or whatever you are using.
- Bake for 20 mins.
They tasted delicious and best of all – no sneezing.