Banana and Chocolate Muffins

Serves 12

Ingredients:
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
80g unsalted butter
120ml milk
2 eggs
120g banana (about 2-3 small bananas)
About 50g dark chocolate

Instructions:
1. Preheat oven to 170c.
2. Mix the flour, sugar, baking powder, cinnamon, ginger and butter in a mixer, beating on slow speed until everything is combined into a sandy textured mixture.
3. Slowly pour the milk in to the flour mixture, beating well until totally mixed together. Add the eggs and continue to beat well.
4. Stir in the mashed banana by hand, until well dispersed.
5. Spoon in to muffin cases, until about 2/3 full, and bake for 20 minutes. Leave to cool slightly in the tray before placing on a cooling rack.
6. Once the muffins have cooled, melt the dark chocolate over a pan of boiling water, and spoon over the top of the muffins. 

Adapted from The Hummingbird Bakery Cookbook

These are something slightly different from normal banana muffins - the cinnamon and ginger really gives them an extra kick, nicely complemented by the dark chocolate on top.