| 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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