A variation on the classic banana muffin - I love the butteriness of brazil nuts, and that they retain their crunch even after cooking. And adding a little dark chocolate never hurt a muffin...
Makes 12 small muffins
300g plain flour
1¾ tsp baking powder
¼ tsp salt
135g sugar
100g dark chocolate, chopped
75g brazil nuts, chopped
200g mashed ripe banana
3 large eggs, beaten
200ml milk
50ml yoghurt
100g melted butter
1) Preheat the oven to 375f/190c/gas mark 5, and line 2 muffin trays either with paper muffin cases or squares of greaseproof paper.
2) Sieve together the dry ingredients. In a separate bowl gently stir together the wet ingredients.
3) Very carefully fold the wet mixture into the dry ingredients. Stop before it is completely combined - it should still have a few small lumps of flour in it. Over mixing will result in a chewier textured muffin.
4) Spoon into the muffin cases then bake for 15-18 minutes, testing with a metal skewer after 15 minutes to check if they have cooked through. Allow to cool a little in the muffin tins before decanting onto a wire rack.
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