I love having muffins on hand for breakfast or snacks and this muffin recipe from Taste of Home magazine is a great addition to my collection. And yes, it does make 12 muffins but my husband swiped one before I was able to take the photo.
- 1-1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 egg
- 1-1/3 cups mashed ripe banana (about 3 medium)
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
Preheat oven to 375 degrees. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt.
In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to the flour mixture; stir just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Makes: 1 dozen
I couldn’t find my daughter-in-law’s muffin pan (we’re living with them until we find a house) so I had to improvise and use her whoopie pie pans. It actually turned out well because the muffins, or muffin tops, are the perfect size for the grandkids. If you do it this way, reduce cooking time to 8 or 9 minutes. It makes 24 muffin tops.
from Taste of Home Magazine, June/July 2013