After a week and a half of computer issues and getting back to basics, life has finally settled into a pattern, birthday season and all. Since today is Thursday, it was time for me to whip up another batch of something wonderful to send to work with Superman for his team meeting Friday morning. (I actually forgot to make something last Thursday and had to send them with....store bought cookies! I know, I know. The shame!)
This week, however, I remembered ahead of time and held on to three past-their-prime bananas so I could send a batch of my Chocolate Chip Banana Muffins, a recipe I got from my best-friend-K-who-didn't-follow-us-when-we-moved-1300-miles-away-can-you-believe-it. The great thing about this recipe is that it is so easy and forgiving. The first few times I made these, I didn't realize that I had messed up the recipe and was using 1/3 cup sugar instead of the 2/3 cup sugar the recipe called for and they turned out wonderfully. (To me, that is darned forgiving!) I've also made them with half all-purpose flour and half whole-wheat flour and, again, they turned out beautifully. My only tip with these muffins is to be certain you don't overcook them. You don't want them tan when you pull them out of the oven, you want them blonde with golden highlights!
Chocolate Chip Banana Muffins
2 cups flour
2/3 cup sugar (remember 1/3 cups works, too)
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup butter melted
1 egg beaten
1-2 bananas chopped/mashed
1 cup chocolate chips
Preheat oven to 400 degrees. Line muffin tins (or spray with non-stick spray). Mix together the first four ingredients (flour, sugar, baking powder, salt), then add milk, butter, and egg and mix. Add banana and mix thoroughly and then stir in the chocolate chips. Scoop into prepared muffin tins. Bake for 20 minutes or blonde with golden highlights - remember don't over cook or you'll get a too-dry muffin. (Adjust time if you are using mini muffin tins.) Let cool (just a little because they are so good warm) and serve.
I'm always trying new recipes calling for bananas because they're so inexpensive and I always end up with a few that no one will eat. No matter what new ones I try, I always come back to this one.
This week, however, I remembered ahead of time and held on to three past-their-prime bananas so I could send a batch of my Chocolate Chip Banana Muffins, a recipe I got from my best-friend-K-who-didn't-follow-us-when-we-moved-1300-miles-away-can-you-believe-it. The great thing about this recipe is that it is so easy and forgiving. The first few times I made these, I didn't realize that I had messed up the recipe and was using 1/3 cup sugar instead of the 2/3 cup sugar the recipe called for and they turned out wonderfully. (To me, that is darned forgiving!) I've also made them with half all-purpose flour and half whole-wheat flour and, again, they turned out beautifully. My only tip with these muffins is to be certain you don't overcook them. You don't want them tan when you pull them out of the oven, you want them blonde with golden highlights!
Chocolate Chip Banana Muffins
2 cups flour
2/3 cup sugar (remember 1/3 cups works, too)
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup butter melted
1 egg beaten
1-2 bananas chopped/mashed
1 cup chocolate chips
Preheat oven to 400 degrees. Line muffin tins (or spray with non-stick spray). Mix together the first four ingredients (flour, sugar, baking powder, salt), then add milk, butter, and egg and mix. Add banana and mix thoroughly and then stir in the chocolate chips. Scoop into prepared muffin tins. Bake for 20 minutes or blonde with golden highlights - remember don't over cook or you'll get a too-dry muffin. (Adjust time if you are using mini muffin tins.) Let cool (just a little because they are so good warm) and serve.
I'm always trying new recipes calling for bananas because they're so inexpensive and I always end up with a few that no one will eat. No matter what new ones I try, I always come back to this one.
4 comments:
holy snapoli! this reminds me of a chocolate chip banana bread that my mom used to make when I was itty bitty. I'm gonna have to try these! thanks for these great recipes :)
Just and FYI....they got rave reviews at this morning's staff meeting...
Yippee!
I love that Melissa wrote Holy Snapoli! Tee hee. That makes me smile.
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