Banana and Choc Chip Muffins

Instructions

• 1

  Sift the flour into a medium bowl. Add the baking powder, baking soda and salt, mix well and set aside.

• 2

  Using a stand mixer with the paddle attachment, add the banana and mash to a coarse paste. On a medium speed, add the sugar, butter, egg, milk and vanilla. Beat the mixture until well combined.

• 3

  Reduce speed to low, add the flour mixture and mix until just combined. Add the chocolate chips and mix briefly.

• 4

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 20 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.

• 6

  Once preheated, place the pan in the oven and cook for 20 minutes. When the Rotate Remind signals, rotate the pan and continue cooking.

• 7

  The muffins are ready when a skewer inserted into the center comes out clean. If not, bake them a little longer.

• 8

  Stand in the pan for 10 minutes, then transfer to a wire rack to cool.

• 9

  Best eaten the day they are made but will keep in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.