Sunday, January 31, 2010
Chocolate Chip Banana Muffins
1/2 c shortening
1/2 c sugar
3 mashed bananas
1 tsp baking soda
1/4 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 c flour
1/2 bag (6 oz.) semi-sweet chocolate chips
Cream sugar and shortening. Add eggs one at a time. Add mashed bananas and mix until smooth.
Add dry ingredients and mix thoroughly.
Add chocolate chips and mix just until blended.
Pour mixture into muffin tins (greased if not using papers).
Bake at 350° for 15-20 minutes.
Comments from the cook: Somehow in college, the page from my Betty Crocker cookbook that had banana bread on it disappeared. When Brian and I got married, a banana bread recipe was (fantastically enough) actually part of his dowry. (Do men have a dowry?) This is his mom's recipe, and it's a go-to one for us. Could be because we seem to be a dead-banana harvesting FACTORY around here. We just never get to the last one before it dies a terrible death and moves to the freezer. But, not all death is terrible...as dead bananas make the best muffins!
I generally don't like to add an entire bag of chocolate chips to any recipe. I use half a bag for these, and they're fantastic.
Best when served warm...and perfect defrosted after a bout in the freezer. (Would you expect anything less from a recipe made from dead bananas that live in the freezer for AGES before they become muffins??)
Originally shared by Debby Mathias (by way of Brian Mathias' dowry).