This post comes with a warning. You know that elderflower fizz I made… Well, I opened a bottle on Sunday morning while me and mum were packing to come home after a lovely spa weekend. I wanted to see if it still had fizz. Most fortunately I stepped out on to the balcony of our room. When I popped the cork the entire content of the bottle shot upwards and covered me, the windows and the balcony above us. And much to my dismay and mothers pure amusement another guest witness the whole explosive event. “Well it’s still fizzy” were blessedly, the only words that graced the world from my mouth. Note to anyone trying the recipe for the elderflower fizz… don’t add yeast. Elderflowers contain it naturally and will most likely not need any more adding. Lesson learnt on my part!!
It’s Friday eve so here’s today’s recipe. Yummy Chocolate Banana Muffins.
1½ cups mashed bananas (approx 3 ripe bananas will do it)
⅓ cup oil
1 cup sugar
1½ cups flour
¼ cup cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
Sugar for sprinkling on tops
Preheat oven to 350 degrees F.
In a large bowl, combine bananas, oil, egg large mixing bowl.
In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
Bake for 20 to 25 minutes at around 230 until they spring back in the middle.