Homemade Baker
Banana Choc-Chip Muffin Batter
Banana Choc-Chip Muffin Batter
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A crowd pleasing classic, this muffin batter made with ripe banana produces richly flavoured muffins with chocolate chips sprinkled throughout for a touch of decadence. Wholegrain flour and linseeds make for a wholesome muffin so you can feel confident feeding your family simple, real food.
INGREDIENTS: Banana, Wholemeal Flour (wheat), Milk, Water,
Butter (Cream (milk), Salt), Dark Chocolate (sugar, cocoa solids
(cocoa mass, cocoa butter), emulsifier (soy lethicin), natural
flavour), Sugar, Ground Flaxseed, Rice Bran Oil, Vanilla Extract
(vanilla bean extractives in water and alcohol), Baking Powder
(raising agents (450,500) anti-caking agent(170)), Sodium
Bicarbonate, Cinnamon, Salt.
Makes 9 Regular Muffins or 16 Mini Muffins
Thaw and Pour
Thaw and Pour
Keep batter frozen (up to six months) until ready to use. Thaw under refrigeration approximately 24 hours and bake within 24 hours of thawing. Once thawed, massage contents of bag and prepare muffin tray. Either use non-stick silicon muffin tray or line / lightly oil a metal muffin tray. Pour or spoon muffin batter into muffin tray.
Baking Instructions
Baking Instructions
For best results bake at 180 degrees celsius on middle rack for 25-30
minutes (or 20-25 minutes for mini muffins).
Muffins are done when inserted skewer comes out clean. Let muffins cool for 30 minutes prior to
eating. Baked muffins can be
refrigerated for up to seven days.
