It’s been quite a while since I’ve really made anything in the kitchen. I happened to look back on my last cooking post today and it was dated almost a month ago. Holy cow! Well, that changed today as I used up some things that we had lying around in the pantry to make some muffins.
~ 1 3/4 cups all-purpose flour
~ 3/4 cup sugar
~ 1 tsp baking powder
~ 1 tsp baking soda
~ 1/2 tsp salt
~ 1 egg
~ 1/4 cup olive oil
~ 1/2 cup milk
~ 1 tsp vanilla extract
~ 2 mashed ripe bananas
~ 3/4 cup semisweet chocolate chips
First, take a large bowl and add together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, olive oil, milk and vanilla extract. Take the wet mixture and add all of it into the dry mixture, but only stir maybe 3 – 4 times, just enough to start to get a bit of the dough going. You don’t want to turn all of it into dough before you’ve added in the bananas and the chocolate chips!
At this point, go ahead and start preheating the oven to 350 degrees. Fold in the mashed bananas and chocolate chips into the dough mixture and finish stirring that up. Take out a muffin tray and put some paper liners down into the holes. From my dough distribution, I made about 18 muffins, but it can vary to anywhere from 16 – 20, so you might need two pans like I did. The key is to fill each liner two-thirds of the way through with dough, so I used a 1/4 cup measurer from the measuring cup set to make the job easier. Throw the muffin pans into the oven for 23 minutes, or until you poke a toothpick into the muffins and it comes out clean. Wait about 5 minutes for the muffins to cool off, and then take them out of the trays and set them on a plate.
The texture of the muffins is similar to banana bread, so you do get a little bit of that same sponginess, but it’s really rich in taste and the chocolate chips certainly combo up great with the banana flavor of the muffin itself. It was really easy to make and didn’t take long at all.