3/4 cup brown sugar

2 cups LION Self-Rising flour

¼ teaspoon baking soda.

¼ cup softened margarine or butter

1 medium egg

6 tablespoons sour cream / buttermilk

½ teaspoon vanilla essence

3 ozs ( 6 tablespoons) melted baking chocolate

¼ teaspoon cinnamon powder

¼ teaspoon grated nutmeg


  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugar together. Mix in egg and vanilla essence. Add dry ingredients
  3. Stir in sour cream and banana. Mix until smooth
  4. Remove ½ cup of batter and mix in melted chocolate
  5. To each muffin cup add one scoop banana batter and 1/2 scoop chocolate
  6. Gently swirl with a metal skewer. Bake for 20 – 25 minutes or until inserted
    skewer comes out clean.
  7. Cool and drizzle with Chocolate syrup.

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