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Chocolate Chip-Banana Nut Muffins
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Perfect for: Breakfasts, brunches, after-school snacks.
Make and take: Bake, cool and store in refrigerator for two to three days before serving, or freeze for up to two months. Serve warm or at room temperature.
Made famous by: Karmen Thomassy of Norcross, who modified a friend's recipe by adding the chocolate chips. "I love them because they are moist and buttery, " she said. "They go perfectly with a glass of milk." Thomassy was recently the subject of our "In the Kitchen With..." feature.
Hands on time: 15 minutes Total time: 40 minutes Serves: 12
Ingredients:
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1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup chopped walnuts
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup chocolate chips
2 or 3 mashed ripe bananas
1 egg, beaten
1/2 cup (1 stick) unsalted butter, melted
2 1/2 tablespoons milk
Instructions:
Preheat oven to 350 degrees. Grease tins for 12 muffins.
In a large bowl, combine the flour, sugar, walnuts, baking soda, salt and chocolate chips. In a medium bowl, mix together the mashed bananas, egg, butter and milk. Add the banana mixture to the dry mixture and mix. Fill the greased muffin tins three-fourths full and bake for 25 minutes, or until the tops of the muffins are lightly browned and spring back when gently touched.
In a large bowl, combine the flour, sugar, walnuts, baking soda, salt and chocolate chips. In a medium bowl, mix together the mashed bananas, egg, butter and milk. Add the banana mixture to the dry mixture and mix. Fill the greased muffin tins three-fourths full and bake for 25 minutes, or until the tops of the muffins are lightly browned and spring back when gently touched.
Notes:
If your family doesn't care for walnuts, just omit them.
Nutrition:
Per muffin: 335 calories (percent of calories from fat, 47), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 18 grams fat (9 grams saturated), 39 milligrams cholesterol, 213 milligrams sodium.
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