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chocolate and banana muffin, originally uploaded by Lameen.
OK ! so here we go, you've got your 
1 ripe banana
2 free range or organic large eggs
200g of self-raising flour
1 teaspoon of bicarbonate of soda
1 ripe banana
50g of melted dark chocolate (over 65% cocoa content)
3 heaped dessert spoons of natural yoghurt
150g of caster sugar
100ml canola oil (or sunflower oil)
12 muffin cases, placed into a 12 hole muffin tray
Oven at 190C
Start with the dry ingredients by sifting the flour, bicarbonate of soda into a large bowl, followed by the caster sugar.
Scoop your 3 heaped dessert spoons of yoghurt into the flour mixture, pour in your eggs, which should be thoroughly whisked beforehand and then your 100ml of canola oil.
Now mash your bananas with a fork and put it into the muffin mixture. Mix until no flour streak appear and then pour your melted 50g of chocolate in.
TIP: Muffins should be airy, so don't over mix, if not the muffins will emigrate into fairy cakes, as they will be heavy. One trick is to use the fork, which naturally has vents, as opposed to a spoon, but just mix until the mixture becomes one, then STOP.
Place your muffin mixture into their cases and then make the CRUNCH, for which you'll need:
20g each of unsalted cold butter and caster sugar
a handful of flaked almonds
Now, place everything into a bowl and crunch into a crumbly mixture. You know if this is working, if you get large chunks of the mixture stuck to your hand and large chunks in the bowl. If it's too sticky, add extra flour, but don't make it too dry. You should have enough to sprinkle on top of the muffins.
TIP: sprinkle the large chunks containing the almonds around the side of the muffin, as opposed to the top, as you want the muffins to rise easily and struggle with heavy chunks of almond and butter sugar.
Bake in the top of the oven at 190C for about 15-20 minutes, checking that the muffin give a little but isn't wet on top. The idea is moist. the muffins will continue to cook a little when you take them out f the oven, so for this recipe I'm not recommending the cake tester method as you first deflate the muffin and if it's dry, it ain't going to be moist.
Muffins are nicest fresh out of the oven and best eaten the day they are made, but if this isn't possible, you can warm them up for about 15 seconds in the microwave and eat them with a scoop of vanilla ice cream.
If this all sound complicated, and you live in Cape Town, stop by at Escape Caffe, 130 Bree Street, around 7am, where I make them fresh. I'm also thinking about running this recipe for kiddie parties on Saturday afternoons from May 2011.