Easy Baking with Muffins
I’ve been on a bit of a muffin kick lately. I love the portable-ness of muffins and how they stay nice and moist in their individually wrapped linings. It started when Trader Joe’s started promoting their pumpkin baking mix again. We all know I am sucker for this particular mix, so when it appeared on the shelves, I was thrilled to start baking with it again! Of course, they turned out beautifully with just the right amount of pumpkin and spice, plus my own special addition of chocolate chips.
But I could hear my mother in the back of my head saying, “A mix? Really? Is it so hard to throw together a muffin recipe?” Ok fine. I can do muffins from scratch too.
At first I was thinking something fruity like blueberry muffins, or even strawberry. That is, until I found this recipe for Chocolate Chip Muffins. I’m so weak.
I did still add a fruity touch, because I modified the recipe a bit. I omitted the cinnamon – I just wasn’t in the mood – and threw in a couple mashed bananas. The results were delicious. It’s definitely more of a cakey muffin than a wholesome muffin, not that I minded at all, but even if I had used blueberries, I think it would have been pretty sweet. Also the recipe called for a full cup of chocolate chips. This was a lot, even for me. I think next time, I’d use closer to 1/2 C. or 3/4 C. to avoid over-crowding.
But these make a great snack/breakfast/dessert on the go and won’t take long at all! They’re definitely best straight out of the oven or microwaved for a few seconds if eaten later.
1 1/2 C. all-purpose flour
1/3 C. sugar
1/4 C. packed brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. unsalted butter, melted and slighty cooled
1/2 C. milk
2 ripe bananas, mashed
1 tsp. vanilla extract
1/2-1 C. chocolate chips
Preheat oven to 375 degrees. Lightly grease or line 12 muffins cups.
In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the eggs. Stir in melted butter, milk, bananas and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into muffin cups, filling each about 2/3 full.
Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean. Serve warm.