Monday, July 5, 2010
If you have the day off today you may want to take an extra few minutes (well, more like 45 minutes) to bake these perfect banana-chocolate chip muffins. They are indulgent but not too sweet. If you are anything like me you took this long, holiday weekend to eat pretty much everything in sight. Why not continue that for just one more day with a delicious, chocolately homemade muffin?
Banana-Chocolate Chip Muffins (adapted from Epicurious)
•1 1/2 cups all purpose flour
•2/3 cup sugar
•1 1/2 teaspoons baking powder
•1/4 teaspoon salt
•1 cup mashed ripe bananas (about 2 large)
•1 large egg
•1/2 cup unsalted butter, melted
•1/4 cup milk
•3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.
Enjoy the last day of the long weekend!