Blueberry and White Chocolate Muffins
The delicate flavour of Mellow Yellow lends itself perfectly to cake baking and making these particularly marvellous muffins. Blueberry and White Chocolate Muffins fresh from the oven will attract the entire household.
Method
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1
Preheat the oven to 200°C/400°F/gas mark 6 and line a 12 bun muffin tin with cases.
Mash the banana really well, and still beating and mashing, mix in the oil followed by the eggs and sugar. Add the flour and bicarbonate of soda to the mixture, beating gently, before adding the chocolate buttons and blueberries. Spoon mixture into the muffin cases and bake in the preheated oven for 15–20 minutes. Allow to cool slightly in their tin before removing to a wire rack.
Ingredients
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3 very ripe bananas
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125ml Mellow Yellow Rapeseed Oil
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2 large eggs
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100g soft light brown sugar
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225g plain flour
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Handful of fresh or frozen blueberries
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100g white chocolate buttons
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1 tsp bicarbonate of soda
