Showing posts with label banana chocolate chip muffins. Show all posts
Showing posts with label banana chocolate chip muffins. Show all posts

Sunday, September 27, 2015

Banana Chocolate Chips Muffins and What-the-heck?

Please join us in giving a very big welcome to Sofie Kelly! Sofie, Daryl, Leslie, Peg, Sheila and I all go way back together. Back to the days when we were all starting out and none of us had been published. So we're especially delighted to have our dear friend visiting us today. 

Sofie has very kindly offered to give away a copy of her new book, FAUX PAW! Leave a comment with your email address to enter.

And heeeeere's Sofie!

During the summer in my house we eat a lot of fruit salad: chunks of melon, and peaches mixed with strawberries, blueberries or raspberries and as summer winds down, a taste of the early apple crop. But once fall comes fruit is more likely to show up in apple crisp, blueberry grunt and banana chocolate chip muffins.

In my Magical Cats Mysteries (Faux Paw will be out October 6th) the characters like to indulge in something sweet. It may be Eric’s chocolate pudding cake at the café, Mary Lowe’s cinnamon rolls or Kathleen’s brownies. And yes, muffins. Lots of muffins.

I think of these muffins more as desert than a healthy breakfast choice. The recipe evolved from a recipe for banana bread in the 1952 edition of the Lily Wallace New American cookbook, the source of a lot of favorite recipes in my house.


1 ¾ cups of sifted flour
¾ teaspoon baking soda
1¼ teaspoon cream of tartar
¼ cup margarine
¼ cup unsweetened applesauce
½ cup sugar
1 cup mashed banana (about 2 large)
1 whole egg and 1 egg white
½ cup of chocolate chips

Preheat the oven to 375 °F. Line 12 muffin cups with paper liners or lightly grease.

Sift the flour, soda and cream of tartar together. In a large bowl beat margarine, sugar, applesauce, egg and egg white until the mixture is light and creamy. Add the mashed banana alternately with the flour mixture. Mix in the chocolate chips.

Divide the batter between the 12 muffin cups. Bake for 18 to 22 minutes until the muffins are golden brown and tops spring back when lightly touched. You’ll notice I don’t have any photos of the muffins once they were baked. If you have teenagers in your house you’ll understand why!

And now for the “what-the-heck.” I was going to share my corn muffin recipe. I baked them in my large toaster oven and this is what happened. They tasted great but kind of looked like they belonged in a cooking version of Alien. Does anyone have any idea of what the heck happened?

Don't forget to leave a comment to enter Sofie's giveaway! Include your email address so we can contact you. Good luck!

Monday, February 2, 2015

Valentine Brunch Muffins

Valentine's Day falls on a Saturday this year. If you're very lucky that might mean breakfast in bed. (I hear you laughing!) Okay, for most of us, just snoozing a little longer is a treat. But then it's time for brunch.

You can whip up these muffins half asleep while you work on your first cup of coffee. In fact, they would go great with coffee! Not only are they quick and easy but your kitchen will smell wonderful. Happily, they taste good warm and cold. (Yes, I tested them for you both ways! How I suffer for this blog.) They turned out so pretty that you could serve them straight from the oven. But if you're in the mood to do something a little fancy for your Valentine (very little, let's not overdo it, right?), then melt some chocolate chips and drizzle the chocolate over top of the muffins.

If your Valentine barks and happens to have four legs and a tail, omit all the chocolate, and you can share a little bit of your muffin with him or her.

Banana Chocolate Chip Muffins

½ cup butter
2 cups flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
2 1/2 very ripe bananas
1 teaspoon vanilla
1/4 cup semi-sweet or dark chocolate chips
additional 1/4 cup semi-sweet or dark chocolate chips (optional)

Preheat oven to 350. Melt the butter, and set it aside to cool. Line a cupcake pan with paper liners.
Mix the flour, sugar, baking powder, baking soda, and salt in a bowl and stir with a fork to mix.
Mash the bananas in another large bowl with a fork. Add the cooled butter and vanilla and mix. Add the eggs and mix well with the fork.
Pour the flour mixture on top and fold until the flour disappears. Do not overmix! Gently stir in 1/4 cup chocolate chips.
Spoon into the cupcake liners, filling them almost to the top. Bake 20 minutes or until the muffins are a light golden brown on top.
Melt 1/4 cup chocolate chips in microwave on 30 second bursts, stirring in between. Use a fork to drizzle chocolate over top of cooled muffins.

Makes 12 – 16 muffins.

Mash the bananas and remove any dark bits.

Crack the eggs right into the banana mixture!

Mix gently until the flour disappears.

Add chocolate chips!
Fill almost to the top.

So pretty you could serve them just like this!

Or dress them up by drizzling chocolate on top!