Sunday, September 22, 2013

Banana Chocolate Muffins

It's always nice to wake up to a house filled with the aroma of fresh baked muffins for breakfast.  I serve these warm straight out of the oven.  No need to drench them in butter (unless you really prefer them that way).  They have enough flavor without it.  These muffins freeze well too.  Simply place then on a cookie sheet and heat at 350 for 10 minutes.  This recipe will make 2 to 2 1/2 dozen muffins.

2 Large Eggs
1/4 Cup Sugar
2 Medium Ripe Bananas Mashed
2 1/2 Cups Flour
1 1/2 TBS Cinnamon
1/2 TBS Nutmeg
1 TSP Ginger
2 Cups Milk Chocolate Chips

Preheat oven to 350 degree.  In large mixing bowl whip egg and sugar together until well blended.  Stir in mashed bananas until mixture is smooth.  You will find a few banana chunks, but don't worry about them. Mix all dry ingredients in a separate bows.  Add small portions (about 1/4 cup at a time) to banana and eggs to avoid flour lumps.  Mixture should not be too doughy or too runny.  It should be smooth and slightly runny.  Add tiny amounts of additional flour, if necessary, until batter is the right texture.  If mixture is too doughy add a tablespoon of milk at a time.  Stir in chocolate chips.  Spray two six cup muffin pans with spray (or use pre coated muffin cups) and place approximately 1/2 cup of batter in each cup.  Bake at 350 for 20 minutes, or until golden brown and inserted toothpick comes out clean.


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