Source: Muffins A to Z by Marie Simmons. Page 48
Makes 12 servings.
Preparation time: 30 minutes
Tips: Make good afternoon snacks.
Ingredients
Preparation
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda, sieved
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup semisweet chocolate chips
1 1/2 cups mashed ripe bananas, about 3 1/2
2/3 cup packed light brown sugar
1/3 cup unsalted butter (5 1/3 tablespoons), melted
1 large egg
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
1. Preheat the oven to 400 degrees. Lightly butter 12 muffin cups.
2. Combine the flour, baking powder, baking soda, cinnamon and salt in a large bowl; stir to blend. Stir in the chocolate chips.
3. In a separate bowl, whisk together the mashed banana, brown sugar, melted butter, egg and vanilla until well blended. Add to the dry ingredients all at once and fold until evenly moistened. Do not over mix.
4. Divide the batter evenly among the muffin cups. Sprinkle the tops evenly with the chopped pecans. Bake until the tops are golden and a toothpick inserted in the centers comes out clean, about 20 minutes.
5. Cool on a wire rack before removing from the pan.
NOTES : 12 medium muffins.
Muffins Knock Out
Banana-Pecan Chocolate Chip Muffins
