*introducing sabina rocke as set designer
I made these to bring to school to give to my friends and we all agreed on one small issue. They were a bit dry. The flavor was good and I even used a bit of melted butter on the top then sprinkled cinnamon sugar to attempt to make them a little more moist, which helped but only for the top half of the muffin. I would suggest adding applesauce, yogurt or agave to the recipe and I think I will do that next time I make these. The recipe is from The Cookie and Biscuit Bible, my friend Jenni gave it to my for my birthday. I've been flipping through the pages and it seems as if a lot of the cookies, muffins, scones, etc. look really dry or crisp in the pictures. If anyone has this cookbook and have made recipes from it please let me know your results. There are a lot of good recipes in here though so I think I will just modify if I want a more chewy cookie or moist scone.Banana Chocolate Chip Muffins
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 large very ripe bananas
1 egg
1/4 brown sugar
1/4 vegetable oil
Semi-sweet chocolate chips
1. Preheat oven to 375 and line a 12 muffin tin.
2. Sift together the flour, baking soda, baking powder, cinnamon and nutmeg. Set aside.
3. With a hand mixer or stand mixer with the beater attachment mash bananas at medium speed.
4. Beat the egg, sugar, and oil into the mashed bananas.
5. Add the dry ingredients and beat in gradually on low speed. Mix until just blended. Fold in chocolate chips. Spoon the mixture into the lined muffin tin until they are 2/3 full.
6. Bake 20-25 minutes until a knife or toothpick can come out of the muffin clean.
