It’s 5am on a chilly Winter morning and you hear a few tiny tiptoes and whispers across the landing. “Has Santa been?”, “Did Rudolph eat the carrot?”, “Can we go downstairs yettt?” Admittedly, you’re pretty excited too. Fluffiest dressing gowns on, you flick on the kettle and wish you had something a little more than Santa’s leftover mince pie and advent calendar chocolate…
Enter: these make-ahead muffins for Christmas Day. These super simple (and tasty) treats are perfect for making ahead to enjoy amongst the hustle and bustle of festivities, flying wrapping paper and search for AA batteries. You don’t have to rustle them up on Christmas Eve either – you can make these a week ahead, freeze and defrost a day ahead of the 25th. Brilliant breakfast in the (St) nick of time? Nailed it.
Ingredients for 8-10 banana and chocolate muffins
250g self raising flour
100g caster sugar
75g unsalted butter, melted
2 tsp vanilla extract
2 large, ripe bananas, peeled and mashed
2 medium eggs
120ml semi skimmed milk
50g mixed chocolate chips
Muffin or cupcake tray
Saucepan (to melt butter)
Cupcake or muffin cakes
- Preheat the oven to 180 ℃.
- Mix together the flour, butter and sugar.
- Next add in the vanilla, banana, eggs and milk until combined.
- Lastly throw in the chocolate chips and stir though evenly, saving a few to pop on top.
- Bake for 20-22 minutes until golden and cooked through.
Time saving tip: Make a week ahead and put in the freezer in a plastic container. When you fancy one (or more) the next morning, take out of the freezer the night before.
What Christmas bakes have you planned for the festive season? Do you have any traditions or festive recipes you love to make with the family?
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