Banana Chocolate Chip Muffins

Good Morning Everyone!

Today let's start the day by making Banana Chocolate Chip Muffins.  These are good muffins that make up quickly and are even better the next day.  Warm from the oven, spread on a little butter or jam and you are good to go.  I hope you enjoy them too.

Banana Chocolate Chip Muffins

Here's what you'll need, pretty basic and you may already have all the ingredients in your pantry and refrigerator.  Photo should include milk, missed that.  Thanks Gina!

Mash the bananas, you can use a fork or a pie crust tool like I used here:

Mix dry ingredients, then add melted butter:

Now John is showing off his action shot capabilities.  Can you tell the camera is fairly new?

The wet ingredients are added to the dry ingredients.  Mix good but you do want some lumps; avoid overmixing.

Add the chocolate chips, mix by hand, again do not overmix:

Spray muffin cups, line with muffin paper liners or coat lightly with vegetable oil or butter. Fill about 3/4 full with batter, I used a medium sized ice cream scoop. 

Bake and enjoy while still warm from the oven. 

Wait for it..... the butter is melting...

Banana Chocolate Chip Muffins

Ingredients:

1 cup sugar

1 1/2 cup butter, melted
2 eggs
1/8 tsp. salt
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 cup milk
1 tsp. vanilla
3 ripe bananas, mashed
1 cup chocolate chips
 
The How To:
 
Preheat oven to 400 degrees.  Spray muffin tin with vegetable cooking spray to coat lightly.
 
Mash the bananas in a medium size bowl with a fork or pastry mixing tool.
 
Mix the dry ingredients in a separate bowl with a fork or you can sift them together into the bowl, or you can blend them on low speed with a mixer.
 
Make a well in the center of the dry ingredients, add in the milk, mashed bananas, eggs and the melted butter.  Mix well, but do not overmix, there will be small lumps, from the bananas as well as the mix, this is okay and makes for a moist muffin. 
 
Stir in the chocolate chips, mix just until the chips are incorporated. 
 
Add batter to muffin tins, filling about 3/4 full.  Opt.: At this point you can top with nuts and/or raisins.
 
Bake in a 400 degree preheated oven for 18 minutes or until lightly golden brown.
 
Serve with butter or jam, or both.
 
Enjoy!

Did someone say Blueberry Muffins would be nice...

Maybe it was me?  It is Saturday afterall so time to make a little something extra nice today.  These are not your usual from the box muffins.  Filled to the max with fresh (or frozen) blueberries, topped with a crunchy, sugary topping mmmmmm delish.  I am using an adaptation of a blueberry muffin recipe from an old Woman's Day magazine.  Like from the 80's people. Whew that is old. 

Here is what you will need:

Plus salt.  oops I forgot to add the salt to the photo. Also, shown is unsalted butter which is fine but, I normally use salted butter in this recipe. 

Mix all dry ingredients together in a big bowl, mix, then add blueberries:

Add the blueberries to the dry ingredients and mix to coat blueberries:

Add the melted butter/egg/milk mixture to the dry ingredients:

Mix just enough to have everything combined, do not overmix this batter:

Spray muffin tins with a cooking spray (or grease with oil or use cupcake papers), fill muffin cups 2/3 full. Top with sugar and melted butter combination and bake:

Bake until lightly golden brown on tops:

Blueberry Muffins

Ingredients:

2 cups flour

2/3 cup sugar

1 tab. baking powder

1/2 tsp. salt

1/8 tsp. nutmeg

1 1/2 cups blueberries, fresh or frozen, rinsed

2 eggs

1/2 cup milk

1/2 cup butter or margarine, melted

2 tabs. sugar (for garnish)

1/4 cup melted butter (for garnish)

1/4 cup sliced almonds (optional)

The How To:

In a large bowl mix flour, sugar, baking powder, salt and nutmeg.  Add blueberries, stir to coat evenly. 

In a small bowl, beat eggs with a fork; beat in milk and melted butter, add to dry ingredients, stir until blended.

Spray muffin tins with cooking spray or grease muffin tins. 

Fill greased muffin tins 2/3 full. 

Optional topping: Mix melted butter and sugar to a sand-like consistency, adding more sugar as needed to achieve this consistency.  Top each muffin with sugar mixture if desired.  Or top each muffin with sliced almonds.

Bake in a preheated 400 degree oven for 25 minutes or until lightly golden brown.

Yield: 36 miniature muffins or 12 regular size muffins or 3-8 jumbo muffins.

Enjoy!

Evelyn