Ingredients:
230 grams (1 3/4 cups) self raising flour
150 grams (3/4 cup) granulated white sugar {we used caster sugar)
1/2 tsp salt
2 large free range eggs, lightly beaten
113 grams (1/2 cup) melted unsalted butter {we used the Stork baking margarine}
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 tbsp Nutella, at room temp
Method:
-Pre-heat your oven to 180C or Gas Mark 4-5.
-Line your muffin trays with grease-proof paper or use cupcake cases like we did.
-In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla. Tip one into the other and gently fold together. Don't use a hand mixer or any other gadgets!
-You want your batter to be thoroughly mixed, but still lumpy and utterly hideous!
-Divide your mixture between your cases, each one should be just about half full. Take a teaspoon of slightly warm Nutella and pop a blob (technical term) onto the centre of each muffin.
-Use a cocktail stick or skewer (we used a meat thermometer!) to swirl the Nutella into the muffin without turning the whole thing chocolatey.
-Repeat with each muffin and then pop them all onto the middle shelf of your oven. Bake for 20-25 mins (ours took about 10 mins longer, probably due to our dodgy oven).
-When they're done you should be able to stick a skewer into the centre and have it come out nice and clean.
-Leave to cool and enjoy when still warm, as the Nutella will still be extra gooey!