Monday, 13 September 2010

Chocolate Chip Muffins

This past week hasn't been a stellar week for amazing recipes for me. I've tried a few new recipes and they weren't horrible but they weren't 'blog worthy'. I've been on some other blogs and have been surprised when they post a recipe that they hated. Not just didn't love but said was a stinker.

It's kind of like someone taking some food out of their fridge, smelling it, making a wrinkled up 'this is so nasty!' kind of face then turning to you and saying "smell this, it's so gross!". Tempting but 'no'. If something is that gross I'll take your word for it!

So the only kind of recipes that I'll put on my blog are recipes that my family and I love and have received the coveted "Blog Worthy" title of distinction. This recipe I found yesterday and made for my offspring for their nutrition breaks at school. They are a nice light but moist muffin and you can easily substitute the chocolate chips or add other ingredients if you choose (diced apple and cinnamon, blueberries, pecans ....).

1 3/4 cups all-purpose flour
3/4 cup white sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/4 cup vegetable oil
3/4 cup sour cream or plain yogurt
1 tsp vanilla
1 cup mashed, ripe bananas (I used 3 small bananas)
3/4 cup semi-sweet chocolate chips

Preheat oven to 350F. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

In another bowl, combine egg, oil, sour cream and vanilla. Stir gently into dry ingredients and mix until just moistened. Add bananas. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake for 22-25 minutes or until a toothpick inserted into the centre comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Store in an air-tight container or freeze for later use.

Recipe Adapted from:

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