Banana & choc muffin

• 1½ cups self-raising flour
• 1 cup wholemeal self-raising flour
• ¾ cup caster sugar
• ½ cup NESTLÉ Milk Choc Bits
• 1 tbsp margarine, melted
• 1 cup skim milk
• 1 egg
• 1 tsp vanilla essence
• 2 ripe bananas, well mashed

1. Preheat oven to 180°C. Line a 12-hole muffin pan with paper muffin cases.
2. Sift flours into a large bowl, then add husks. Stir in sugar and NESTLÉ Milk Choc Bits and make a well in the centre.
3. In a small bowl, use a fork to whisk together margarine, milk, egg, vanilla essence and bananas, then add to flour mixture. Stir gently until mixture is just combined. Do not over beat.
4. Spoon mixture into muffin cases.
5. Bake for 20–25 minutes or until muffins are well risen and spring back to the touch.
6. Leave in pan for a few minutes, then transfer to a wire rack to cool.

Hint: Try using a mini muffin pan to reduce the portion size.