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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Joanne Shields' moist muffins showcase bananas and mini chocolate chips. After the original recipe flopped, I experimented with different ingredients and measurements until I came up with this winning combination, explains the Olds, Alberta cook. Ingredients:
1 egg |
1/3 cup vegetable oil |
3/4 cup sugar |
3 medium ripe bananas, mashed (about 1-1/3 cups) |
2 cups king arthur unbleached all-purpose flour |
1/2 cup old-fashioned oats |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup miniature semisweet chocolate chips |
Directions:
1. In a large bowl, beat egg, oil and sugar until smooth. Stir in bananas. Combine the flour, oats, baking soda, baking powder and salt; stir into the banana mixture just until moistened. Stir in chocolate chips.
2. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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