You may wonder if we ever eat anything else other than confectionery delights after seeing all my posts on my latest treats to share with you! I can assure you, I love to bake, but I love to give it away. I eat very little of what I've made...the fun is in watching the faces of others enjoy what I have made. Here's another one for you that's sure to please. They are moist and more muffin-like than a dense bread.
Yields 24 Muffins
3 C. of flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
6 overly ripe bananas (not ones you've ripened in the microwave...really counter ripened! The sugar the bananas make helps.)
3/4 C. white sugar
3/4 C. brown sugar
2 eggs...do not over whisk, just beat lightly
2/3 C. melted butter (substitute a little applesauce for a portion if you want a healthier version)
1/2-1C. chocolate chips (more or less depending on your sweet tooth)
*for topping, think cinnamon toast...mix a little cinnamon with a little sugar and sprinkle on top before baking
1. Preheat your oven to 375 degrees. Line muffin tin with papers or grease.
2. In one bowl, mix the flour, baking soda, baking powder and salt.
3. In another bowl, mash bananas, then add both sugars, whisked egg and melted butter.
4. Gently pour the banana mixture into the flour mixture and begin to fold...don't stir! And don't go crazy with the folding...only until everything is combined and moistened.
5. Add your chocolate chips, give one more fold, and pour into muffin cups.
6. Sprinkle the tops with the cinnamon sugar mixture and put in the oven for 15-18 minutes. Use a toothpick to test. Most people OVER bake, thinking they aren't cooked all the way through. This creates a dry and sometimes burned muffin.