| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs, Grains |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk (I use non-fat) |
| 2/3 |
c |
Mashed ripe bananas (2-3 bananas) |
| 1/4 |
c |
Butter; melted (I use vegetable oil) |
| 1 |
|
Egg; lightly beaten |
| 1 |
c |
Semi-sweet chocolate morsels (6 oz) |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
I modified the recipe originally posted by Arnie Skurow (from the Wilton
giant muffin tin) so that it would make 12 regular size muffins. I also
reduced the sugar and fat (well, except for the chocolate chips :-), and
still came out with a very moist and tasty muffin.
Preheat oven to 400 F. In a large bowl, combine flour, sugar, baking
powder, cinnamon and salt. Make a well in center.
In a small bowl, combine milk, mashed bananas, butter and eggs. Add to
well in flour mixture. Add chocolate chips and nuts; stir until dry
ingredients are just moistened. Spoon mixture into greased or paper lined
muffin cups, filling each 3/4 full.
Bake at 400 F. for 18-20 minutes. Cool 5 minutes in pans then remove and
cool on wire rack. Makes 12 regular muffins.
SARA_BENSON@NEXT.COM
(SARA BENSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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