Thursday, November 18, 2010

Banana Chocolate-Chip Muffins!

More things to do with overripe bananas!

This one's also a recipe from my mother-in-law, Laurie. I've modified it a bit to include candied walnuts (SUPER YUMMY!). In the picture you can see the walnut muffin on left and the chocolate chip muffin on right.
Unlike most muffin recipes, which demand precise and quick beating to prevent too much air from entering the batter and ruining your muffin, this recipe is extremely forgiving. It also produces a softer muffin, almost like cake, with a delicious crust.

Banana-Chocolate-Chip(-or-Candied-Walnuts) Muffins

Preheat your oven to 350 F and generously grease a muffin tin (I use spray-on oil -- works wonders!)

1. In a large bowl, mash up 2 overripe bananas and 1 c. sugar until there are no chunks left.
2. Add 1 1/4 c. flour, 1 t. baking soda, 1/2 t. salt, 1/2 c. vegetable oil, and 2 eggs.
3. Beat it with a mixer until smooth.
4. Pour the mixture into the tins 4/5 full (fuller than normal cupcakes and stuff). This recipe will make exactly 12 muffins. If you have leftover batter, your muffin tins are not full enough. Keep pouring.
5. Sprinkle 6-8 chocolate chips on top of each muffin you want chocolate chips in; the chips will sink and disperse themselves as it bakes. For the candied walnuts, do the same, but stir it a bit with a wooden chopstick because the walnuts are not heavy enough to sink and will all end up on top (unless you like it that way. Weirdo. ;P j/k, it's kinda like streusel if you do it that way.) You can also do both! Do the walnuts first, stir, then sprinkle with chips.
6. Bake for 15 minutes or so. They should be all the way brown with maybe a hint of yellow at the very top. I like them all the way brown. More crust :3
7. Take out of the oven and let cool for a minute or two. Using wooden chopsticks, gently loosen the sides of each muffin.
8. Invert onto a cooling rack. Flip muffins over (so the melty chocolate doesn't muck up the cooling rack) and let cool.

They taste great with white cheese -- any kind, pretty much: white cheddar, gouda, brie, gruyere...(also ham, purportedly. That's how Laurie eats them: cheese and ham O.o). Pair with an egg for AWESOME BREAKFAST TIME.

Also, the trick to having hot muffins for breakfast is to measure out all the dry ingredients ahead of time and have the mixer set up, then wake up an hour early the next morning and make it. It will be possible in your half-asleep state because everything is already measured. Wash the dishes while the muffins are baking, because hell, why not? You're not awake enough to resent doing dishes yet. By the time you're conscious enough to want breakfast, the muffins are piping hot out of the oven! FLAWLESS PLAN! In fact, that is what I did this morning! AND IT WAS DELICIOUS!!!