Chestnut Chocolate Banana Muffins

METHOD

• 1)

  Preheat the oven to 220°c. Line muffin tin- recipe yields 24 medium muffins.

• 2)

  Prepare the dry ingredients: Sift together the flour, baking powder, sugar, and salt together in a large bowl. Keep aside.
  .

• 3)

  Prepare the wet ingredients: In a small saucepan, melt the butter with the milk over low heat until the butter melts. Leave aside to cool slightly

• 4)

  Mash the banana, add the chestnut, then the eggs and the vanilla. When the milk and butter mixture has cooled a bit, add to the banana mixture and whisk to combine

• 5)

  Add the wet ingredients to the dry ingredients, and mix until just combined (donor mix the flour). Fold in the chocolate until just combined.

• 6)

  Transfer the batter to the lined muffin holes (24), sprinkle with Demerara sugar.

• 7)

  Bake the muffins for 10 minutes at 220°c, then lower the temperature to 190°c and bake for another 10 minutes. The muffins should be bouncy when touched and an inserted skewer will come out clean. They won’t be too golden- don’t over bake them!

• 8)

  Remove from oven and cool for a few minutes, before flipping them onto a wire rack to cool completely.

• 9)

  Keep leftovers in an airtight container at room temperature for up to 3 days. You can warm them up in an oven before having them.

• 10)

  This recipe can be easily halved.