Thursday, September 8, 2011
Banana Chocolate Chip Muffins
I give up! I had made these muffins a while ago, took pictures and saved them for a post. That was in July...but this morning when we woke up, the Handyman and I went for a walk (it has been a long time--we used to walk every morning--we are so out of the routine now, we are trying to get back into it) and it felt like fall.
While I was walking and feeling the teeniest of fall in the air, (it's coming, there is no getting out of it) I thought of these muffins and how good they would taste with a cup of coffee.
Sitting on my patio. With a book, of course. Always with a book.
I didn't have any of these muffins made, so I thought the next best thing would be for me to finally post about them.
I knew they were a 'King Arthur' recipe. I looked thru my pile of printed out recipes and came across it, and that's when I noticed little notes in parenthesis in the directions.
WHAT? I was thinking to myself. Why in the world would King Arthur put notes in there. Then it dawned on me. Even tho they are technically a recipe from the King Arthur Flour Website, I printed it off of "Brenda's Canadian Kitchen".
And that's why "I give up!" I tired hard not to stalk her site, but she just makes good stuff. Enough said.
We liked these muffins a lot...how can you not like muffins that taste like banana bread and chocolate chips? They were moist like banana bread and even tho I couldn't find the cinnamon chips or cinnamon flav-r-bites in rural Nevada (I went to three stores!), we didn't miss them. The chocolate chips made up for them.
I make a banana chocolate chip cookie and these muffins were reminiscent of those...they tasted just like a cookie. Only better for you! (Because of the whole wheat flour of course---let me have my delusions, okay?)
Well and maybe the butter is not so good for you... and don't get freaked out...The Handyman wanted butter, and since his wish is my command (laughing) I gave it to him.
I will be honest and tell you....this is the first time I've used Whole wheat flour. I like whole wheat bread, so I don't know why I've never considered baking with whole wheat before... but I guess I will now, as I have 4 more lbs of whole wheat to use.
Maybe I'll make them this coming weekend. As I said in my last post, I am more of a muffin and fruit for breakfast person, than a greasy bacon and eggs person, and these muffins hit the spot.
I used mini-chocolate chips in the recipe--I like them better in muffins than the regular size, but that's just my preference.
King Arthur Flour's Banana Chocolate Chip Muffins
1/2 cup butter
2/3 cup sugar
1 cup mashed banana, about 2 medium or 1 1/2 large bananas (I had to use 2 1/2 bananas)
1 large egg
1 tsp. vanilla
1/8 to 1/4 tsp. butter rum or coconut flavor, optional
1/3 cup milk
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup all-purpose flour
1 cup traditional whole wheat flour or white whole wheat flour (I used traditional)
3/4 cup chocolate chips
1 cup chopped walnuts, pre-toasted in a 350°F oven for 8 minutes, if desired
1 cup cinnamon chips or cinnamon Flav-R-Bites, optional (I couldn't find these in Rural NV, but I bet they would be a great addition)
Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips.
In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
Beat in the mashed banana, then the egg, flavorings, and milk.
Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.
Stir in the chocolate chips, walnuts, and cinnamon chips.
If you've used cinnamon Flav-R-Bites, allow the batter to rest for 30 minutes at room temperature; this will soften the bites up. While the batter's resting, preheat the oven to 350°F.
Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.
Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.
Makes 12 to 14 muffins.
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